Buffalo Tempeh Quinoa Bowls
with Roasted Peppers & Dill Sour Cream
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- ½ cup quinoa
- 1 red bell pepper
- 1 green bell pepper
- 1 red onion
- 1 celery stalk
- 1 cucumber
- 2 radishes
- 1 garlic clove
- 8 oz tempeh
- ¼ cup Buffalo sauce
- ¼ cup vegan sour cream
- 1 tsp dried dill
- 2 tsp + 2 tbsp (4 tsp + 4 tbsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Preheat the oven to 425°F. Add quinoa, 1 cup (2 cups) water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 15 minutes.
Trim, deseed, and thinly slice the red bell pepper(s) and green bell pepper(s). Peel and thinly slice the onion(s). Thinly slice the celery. Slice cucumber(s) into half moons. Trim radishes and cut into matchsticks. Peel and mince the garlic.
Add sliced peppers, sliced onion, 2 tsp (4 tsp) vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until tender and slightly browned, 12 to 15 minutes.
Heat 2 tbsp (4 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Crumble tempeh and add to the skillet along with a pinch of salt and pepper. Cook until golden brown and crisp in places, 4 to 5 minutes. Add Buffalo sauce and cook until slightly thickened, 2 to 3 minutes.
Add minced garlic, sour cream, dill, and a pinch of salt and pepper to a small bowl. Whisk the dill sour cream.
Divide the quinoa between bowls and add Buffalo tempeh. Top the Buffalo tempeh quinoa bowls with roasted peppers and onion, sliced celery, sliced cucumber, and radish matchsticks. Dollop with dill sour cream. Bon appétit!