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
Keyword quinoa bowl, roasted veg
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 Servings
- 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
Preheat oven to 425ºF. Line a baking sheet with parchment and set aside.
Whisk together the vinegar, oil and spices.
Add the vegetables and tempeh to a large mixing bowl, then pour dressing over top. Toss to combine.
Transfer everything to the baking sheet and roast for 25 - 30 minutes until the vegetables are tender and the tempeh has started to brown.
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.
Calories: 269kcal | Carbohydrates: 34g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Sodium: 229mg | Potassium: 828mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4785IU | Vitamin C: 65.8mg | Calcium: 102mg | Iron: 3.6mg