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Meal Prep Balsamic Tempeh & Roasted Vegetable Quinoa Bowls

Author - Alyssa Rimmer

Meal prep made easy with these balsamic tempeh and roasted vegetable quinoa bowls! You just need one pan, 30 minutes and your lunches are done for the week!

For some strange reason, I've been resistant to the idea of sheet pan meals. Probably because I feel like it's a cop-out to just throw something on a baking sheet, roast it and call it a meal, but I have to tell you these meal prep quinoa bowls have 1000% changed my perspective.

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For starters, it's easy peasy. Second, it's healthy. And third, it's surprisingly delicious!

Balsamic Tempeh & Roasted Vegetable Quinoa Bowls are perfect for are made on just ONE PAN and are perfect for MEAL PREP!

I've talked about eating the rainbow before, and why having an assortment of different fruits and vegetables is important for your diet, and this is a perfect example of one of those meals. We've got a variety of vegetables, which means we're getting a bunch of different vitamins and minerals.

And all we have to do is toss everything in a bowl, throw it on a sheet pan and roast away!

These SHEET PAN Balsamic Tempeh & Roasted Vegetable Quinoa Bowls are so easy to make and perfect for meal prep!

Balsamic Tempeh & Roasted Vegetable Quinoa Bowls are perfect for are made on just ONE PAN and are perfect for MEAL PREP!

As I was planning out this recipe, I started searching for vegan sheet pan meals, and frankly, there weren't a lot of options. Most everything you see is either with chicken or shrimp, so I decided to just adapt a chicken one with tempeh.

I was inspired by the chicken sheet pan recipe from Skinnytaste. Balsamic vegetables and crispy tempeh just sounded perfect to me!

I swapped out the veggies for what I had on hand (which you can totally do too if you don't have the exact ones I used in this recipe), I changed the chicken for tempeh, and made my own balsamic dressing. It was the perfect meal and I know you're going to love it!

These SHEET PAN Balsamic Tempeh & Roasted Vegetable Quinoa Bowls are so easy to make and perfect for meal prep!

These SHEET PAN Balsamic Tempeh & Roasted Vegetable Quinoa Bowls are so easy to make and perfect for meal prep!

Of course, by the recipe title, these also make a wonderful meal prep option. Since everything is made in just one pan, you can throw it in the oven while you make some of your other recipes (like the one I have coming on Tuesday!), then pop it in containers with some fluffy white quinoa and you've got lunches/dinners for the entire week ahead.

Here are the containers I recommend using for meal prep; they're glass, they're oven and microwave safe, and they're thin so they don't take up a ton of room in the fridge!

So go ahead and take 35 minutes today and make this recipe. Pinky promise you'll be glad you did 😉

These SHEET PAN Balsamic Tempeh & Roasted Vegetable Quinoa Bowls are so easy to make and perfect for meal prep!

Meal Prep Balsamic Tempeh & Roasted Vegetable Quinoa Bowls

Meal prep made easy with these balsamic tempeh and roasted vegetable quinoa bowls! You just need one pan, 30 minutes and your lunches are done for the week!

Course Main Course
Cuisine American
Keyword quinoa bowl, roasted veg
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 Servings
Calories 269 kcal
Author Alyssa

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
  • 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.
  5. Remove from oven and divide evenly between containers. Add quinoa into each container (1/2 - 1 cup) and allow everything to cool to room temperature until sealing and placing in the fridge.
Nutrition Facts
Meal Prep Balsamic Tempeh & Roasted Vegetable Quinoa Bowls
Amount Per Serving
Calories 269 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 229mg 10%
Potassium 828mg 24%
Total Carbohydrates 34g 11%
Dietary Fiber 5g 20%
Sugars 7g
Protein 14g 28%
Vitamin A 95.7%
Vitamin C 79.7%
Calcium 10.2%
Iron 19.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

These SHEET PAN Balsamic Tempeh & Roasted Vegetable Quinoa Bowls are so easy to make and perfect for meal prep!
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  1. Hi there! When you meal prep this meal (i.e. 5 portions for 5 days), do you keep all 5 portions in the fridge, or can you keep some in the freezer? Is this meal freezer friendly? Love the recipe btw!

  2. Can I make this without the tempeh I could not find it in the two different grocery stores I want to? What do you suggest I replace it with?

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