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I'm Michelle, and I'm the photographer and recipe developer behind Plant and Sprout. I'm a full time literature student, and big lover of healthy foods, simple living, and peanut butter. Come say hi!

Quinoa & Beet Tempeh Bowl (Vegan & GF)

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.

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Quinoa & Beet Tempeh Bowl

INGREDIENTS:

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

SWEET TEMPEH

1 package of tempeh - diced

1/2 tsp salt

1/2 cup water

3 Tbsp coconut aminos

INSTRUCTIONS:

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.

It’s all up to you! Add in whatever spices you like, as well as any other sauces you prefer! The tahini + mustard combination is amazing in this, but you do what you like :)

It’s all up to you! Add in whatever spices you like, as well as any other sauces you prefer! The tahini + mustard combination is amazing in this, but you do what you like :)

Dig in y’all.

Dig in y’all.

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