Quinoa & Beet Tempeh Bowl (Vegan & GF)
Full disclosure: this has been my lunch for the past month.
It’s that good.
Filled with quinoa, beets, sweet tempeh, and a boat load of veggies, this bowl has been my staple and I ain’t even mad about it. I will sometimes have rice rather than quinoa, and make a big batch for the entire week so that all I need to do is add in my veggies and cook up some tempeh and I’m done! it’s honestly one of the easiest meals, and all I really meal prep is the grain! I’m always in a rush, and going between class and work, I don’t have too much spare time to make something that requires a long time to cook, but this has been my life saver.
You can definitely switch out certain veggies with ones you prefer - that’s what makes bowls like these so great; it’s whatever you want to make of it! I recommend the beets and tempeh because they’re just too good. Of course, if you have a moral objection to either or they just don’t tickle your peach, leave them out! There are plenty of veggies to pick from - go wild y’all.
Quinoa & Beet Tempeh Bowl
1/3 cup cooked quinoa
1/4 cup cooked beets
1/4 cup boiled broccoli
Sliced cherry tomatoes
Handful of kale
Tahini & dijon mustard for dressing
Salt & seasonings of choice
1 package of tempeh - diced
1/2 tsp salt
1/2 cup water
3 Tbsp coconut aminos
Meal-prep a big batch of quinoa for days ahead - or just make enough for one meal! It’s up to you. Cook your beets and broccoli (I usually use frozen), slice up your tomatoes, and wash your kale. Add everything into a bowl and set aside. In a saucepan, add in your chopped tempeh as well as the water, salt, and coconut aminos. Let it simmer for about 5 minutes, until there is no longer any liquid and the tempeh is golden. Add as much tempeh to your bowl as you please - I usually use 1/3 or 1/4 per meal! As for dressing and seasoning, I just add in usually 2 Tbsp of tahini and 1 Tbsp of dijon mustard, along with a generous sprinkle of salt and other spices such as onion powder and garlic powder.