::Quinoa Bowls::

Quick, simple, comfort food. Who doesn’t love the sound of that? Quinoa Bowls are all the rage but you may be wondering what to put in them. I usually use whatever I have in my ImperfectFoods box, but I also love this recipe for a little more structure.

The original recipe can be found here.

Ingredients:

  • 1 package mushrooms
  • 2 red bell peppers
  • 1 large red onion
  • 2 zucchini
  • 2 packages Tempeh (optional)
  • 3 tbsp balsamic vinegar
  • 3 cups quinoa, cooked

Instructions:

Preheat oven to 425F.

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.

Meanwhile, follow the directs a cook the quinoa, it usually takes 15-20 minutes.

Meal prep tip:
Remove veggies from oven and divide evenly between containers. Add quinoa to each container (1/2 – 1 cup) and allow everything to cool to room temperature until sealing and placing in the fridge.

Check out more vegan recipes here & tag me on social (@jeanajuice). 💖