Quinoa Power Bowl with Tempeh
This quinoa power bowl recipe is full of plant based protein, fiber and antioxidants, and makes a delightful vegan buddha bowl with a mixture of flavors. With tempeh, beans, sweetpotatoes and avocado, this quinoa power bowl recipe will keep you full and nourished for hours!
Ingredients
Buddha Bowl
- 3 cups greens I used spinach
- 1 block tempeh see dressing below
- ½ cup quinoa
- 1 can beans I used white kidney
- ½ can beets
- 1 medium sweet potato
- 4 mini peppers
- ½ medium avocado
- 1-2 tbsp sesame seeds, to top optional
- Salt and pepper, to taste
Buddha Bowl Dressing
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 1/2 Tbsp Grade A Maple Syrup
- 1 tsp dried thyme
- 1 clove Garlic or 1/2 tsp garlic powder
- 2 Tbsp lemon juice
Instructions
- Combine ingredients for marinade, pour over tempeh, and bake at 350 for 20-25 minutes (if you have time, you could marinade the tempeh overnight).
- While it is baking, cook your quinoa and beans. Put sweet potatoes in microwave for 7 minutes, or until cooked throughout.
- Start arranging greens as the base layer. Cut peppers and beets and arrange on top of greens layer. Once beans, quinoa and sweet potato are done, portion out space for them in the bowl. Add tempeh to bowl, and drizzle extra marinade over contents.
- Lastly, add avocado, and sprinkle with sesame seeds, salt and pepper, to taste.
Equipment
Nutrition
Serving: 1Calories: 469kcalCarbohydrates: 59gProtein: 16gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 17gSodium: 344mgFiber: 16gSugar: 17g
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