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.

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