Meal Prep Balsamic Tempeh & Roasted Vegetable Quinoa Bowls



Ingredients

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon each of salt & pepper
  • 1 package button mushrooms sliced
  • 2 medium zucchinis  quartered and chopped into 1" pieces
  • 2 carrots quarter and chopped
  • 2 red bell peppers chopped
  • 1 large shallot or red onion chopped
  • 2 packages tempeh (8 oz)
  • 3 - 4 cups cooked quinoa

Instructions

  1. Preheat oven to 425ºF. Line a baking sheet with parchment and set aside.
  2. Whisk together the vinegar, oil and spices.
  3. Add the vegetables and tempeh to a large mixing bowl, then pour dressing over top. Toss to combine.
  4. Transfer everything to the baking sheet and roast for 25 - 30 minutes until the vegetables are tender and the tempeh has started to brown.

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