Crispy Tempeh & Pesto Quinoa Bowls
These Crispy Tempeh & Pesto Quinoa Bowls are filled with greens, cherry tomatoes, lemon pepper tempeh, avocado and vegan kale pesto!
Ingredients
FOR THE TEMPEH
- 8 oz tempeh cut in strips
- 2 tbsp olive oil
- 1 tsp agave or maple syrup
- 2 tsp lemon pepper
FOR THE BOWLS
- Vegan Kale Pesto or pre-made pesto
- 2 cups cooked quinoa
- 2 cups cherry tomatoes halved
- 4 cups spinach or greens of choice
- 2 avocados
- olive oil for serving
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Combine the olive oil, agave and lemon pepper in a bowl. Add the tempeh and toss to coat. Place in an even layer on the baking sheet and cook for 15-20 minutes, flipping halfway.*
- While the tempeh is cooking, prepare the quinoa, pesto & veggies.
- To assemble, add equal amounts of quinoa, tomatoes, spinach, avocado & tempeh to each bowl. Top with pesto and a drizzle of olive oil. This can be served hot or cold.
Video
Notes
*I cooked my tempeh for the full 20 minutes because I wanted it extra charred. You can cook for less time for a more tender texture.
**Nutrition values do not include pesto - see that recipe for nutritional value.
Calories: 393kcal, Carbohydrates: 36g, Protein: 17g, Fat: 23g, Saturated Fat: 4g, Sodium: 47mg, Potassium: 980mg, Fiber: 7g, Sugar: 5g, Iron: 5mg
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