Quinoa Bowl with Peanut Baked Tempeh and Creamy Peanut Sauce

 

What’s easier than throwing a bunch of good stuff over a bowl of delicious quinoa? Almost nothing. Start with quinoa, add protein, veggies and drizzle some sort of sauce or dressing over the top and you’re good! This one was inspired by using leftover peanut baked tempeh and having leftover roasted veggies. All it needed was some extra sauce, so I thinned out a variation of my peanut sauce with some almond milk and it was perfect.

If you’re using the peanut baked tempeh recipe, you’ll want to make sure you can marinate the tempeh overnight! There are plenty of other protein options you can use for this recipe in lieu of like tofu, edamame, or more roasted veggies.

 
 
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Roasted veggies ingredients:

  • 1.5-2 cups broccoli florets 60kcal, 10g carb, 6g protein, 6g fiber

  • 2 medium carrots, peeled and cut into 1-inch pieces 50 kcal, 0.3g fat, 11.7g carb, 1g protein, 3.4g fiber

  • 1 tablespoon olive oil 120 kcal, 14g fat

  • 1/2 teaspoon salt

Quinoa ingredients:

  • 1/2 cup dry quinoa 172 kcal, 2.7g fat, 31.6g carb, 6g protein, 5.4g fiber

  • 1 cup vegetable broth

Peanut baked tempeh ingredients:

  • 1 8oz packages of tempeh (I use Lightlife brand original organic tempeh), you will only use 1/2 of total tempeh for salad, save other half for leftovers or halve recipe 331.5 kcal | 14.2g fat | 19.6g carb | 13.3g protein | 5.4g fiber

  • 1 tbsp sesame oil

  • 1 pinch teaspoon red pepper flakes

  • 1 heaping tablespoon creamy salted peanut butter

  • 1 tablespoon soy sauce or tamari

  • juice of 1/2 lime

  • 1.5 tablespoons maple syrup

Creamy peanut sauce ingredients:

  • 1 heaping tablespoon creamy peanut butter 100 kcal, 8.5g fat, 4g carb, 4.5g protein, 1.5g fiber

  • juice from 1/2 lime 5 kcal, 0.06g fat, 1.6g carb,

  • 1 tablespoons sesame oil 120 kcal, 14g fat

  • 1/2 tablespoon soy sauce 4 kcal, 0.6g carb, 0.5g protein,

  • 1 tablespoon maple syrup 52.5 kcal, 13.5 carb,

  • 1/2 - 1 tablespoon unsweetened almond milk (to thin)

Directions:

  1. Prepare baked peanut tempeh using this recipe. And preheat the oven to 450 degreed F to roast the veggies.

  2. Bring vegetable broth to a boil in a small sauce pan or pot. Add rinsed quinoa, stir and bring to a medium boil for 2 minutes. After 2 minutes at a medium bowl, cover and reduce heat to low for an additional 10 minutes, or until all of the broth is absorbed. Once done, uncover and fluff quinoa with a fork.

  3. While the quinoa is cooking, toss the broccoli florets and carrot pieces in olive oil and sprinkle salt once covered. Spread the veggies evenly over a baking sheet lined in parchment paper and place in the preheated oven. Roast the veggies for about 20 minutes, or until the edges of the broccoli are crisp and the stems and carrots are tender.

  4. Divide cooked quinoa into to serving bowls, or into one serving dish and a storage container, it should be about 3/4 of quinoa each. Top with about 4-5 pieces of peanut baked tempeh and about 1 cup of roasted veggies.

  5. Make the peanut sauce by combing all ingredients into a small mixing bowl and whisk to combine. Pour half of the sauce over each serving and enjoy warm.

    Makes 2 servings | Nutrition per serving (estimated):

    590 kcal | 26.88g fat | 62g carb | 17.7g protein | 11g fiber