Buffalo Tempeh Quinoa Bowls with Roasted Peppers & Dill Sour Cream

Buffalo Tempeh Quinoa Bowls

with Roasted Peppers & Dill Sour Cream

GET RECIPES DELIVERED
dinner

Dinner Tempeh Root Vegetables American Nut-Free High-Protein Gluten-Free Winter Recipes Summer Recipes Spring Recipes Seasonal Menu Comfort Foods
GET RECIPES DELIVERED
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
430
FAT
13g
CARBOHYDRATES
59g
PROTEIN
26g

MAIN INGREDIENTS

  1. 1 red bell pepper
  2. 1 green bell pepper
  3. 1 red onion
  4. 1 celery stalk
  5. 1 cucumber
  6. 2 radishes
  7. 1 garlic clove
  8. 8 oz tempeh
  9. ¼ cup Buffalo sauce
  10. 6 oz precooked quinoa
  11. ¼ cup vegan sour cream
  12. 1 tsp dried dill
  13. 2 tbsp + 2 tsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Baking sheet
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the vegetables
Preheat the oven to 425°F. Trim, deseed, and thinly slice the red and green bell peppers. Peel, halve and thinly slice the onion. Thinly slice the celery. Cut the cucumber into half moons. Cut the radishes into matchsticks. Peel and mince the garlic.
2
Roast the vegetables
Add the sliced bell peppers and onion to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until tender and slightly browned, about 12 to 15 minutes.
3
Crisp the tempeh
Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. With your hands, crumble the tempeh into the skillet and toss with a pinch of salt and pepper. Cook until golden brown and crisp in places, tossing occasionally, about 4 to 5 minutes. Toss with the Buffalo sauce and cook until the sauce thickens, about 2 to 3 minutes.
4
Make the dill sour cream
Add the minced garlic, sour cream, dried dill, and a pinch of salt and pepper to a small bowl. Whisk until smooth.
5
Serve
Make a small tear in the top of the quinoa bag and microwave for 1 minute. Divide the cooked quinoa between shallow bowls and top with roasted peppers, sliced celery, cucumber half moons, radish matchsticks, and Buffalo tempeh. Dollop with dill sour cream. Dig in!