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Buffalo Tempeh Quinoa Bowls with Roasted Peppers & Dill Sour Cream
2 or 4 Serving Dinner

Buffalo Tempeh Quinoa Bowls

with Roasted Peppers & Dill Sour Cream

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
540
FAT
22g
CARBOHYDRATES
54g
PROTEIN
30g

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INGREDIENTS

  1. ½ cup quinoa
  2. 1 red bell pepper
  3. 1 green bell pepper
  4. 1 red onion
  5. 1 celery stalk
  6. 1 cucumber
  7. 2 radishes
  8. 1 garlic clove
  9. 8 oz tempeh
  10. ¼ cup Buffalo sauce
  11. ¼ cup vegan sour cream
  12. 1 tsp dried dill
  13. 2 tsp + 2 tbsp (4 tsp + 4 tbsp) vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
  17. Directions for 4 servings indicated in parentheses
Allergens: soy, tree nut (coconut)
Tools: Large nonstick skillet, Baking sheet, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
540
FAT
22g
CARBOHYDRATES
54g
PROTEIN
30g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook the quinoa

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.

2
Prepare the vegetables

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.

3
Roast the vegetables

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.

4
Crisp the tempeh

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.

5
Make the dill sour cream

Add minced garlic, sour cream, dill, and a pinch of salt and pepper to a small bowl. Whisk the dill sour cream.

6
Serve

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!

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