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Buffalo Tempeh Quinoa Bowls with Roasted Peppers & Tzatziki
2 or 4 Serving Dinner

Buffalo Tempeh Quinoa Bowls

with Roasted Peppers & Tzatziki

Tags: Gluten-Free High-Protein Nut-Free Chef's Choice Less Prep High Fiber Bone Health
SERVINGS
PREP & COOK TIME
25 min
CALORIES
620
FAT
31g
CARBOHYDRATES
53g
PROTEIN
30g

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INGREDIENTS

  1. ½ cup white quinoa
  2. 4 mini sweet peppers
  3. 2 shallots, peeled and thinly sliced
  4. 8 oz tempeh, crumbled
  5. ¼ cup Buffalo sauce
  6. 1 celery stalk, thinly sliced
  7. 1 cucumber, halved and thinly sliced into half moons
  8. 2 radishes, trimmed and cut into matchsticks
  9. 1/4 cup vegan tzatziki
  10. 2 tbsp + 2 tsp vegetable oil*
  11. Salt and pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
  15. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy
Tools: Large nonstick skillet, Baking sheet, Small saucepan with lid
SERVINGS
PREP & COOK TIME
25 min
CALORIES
620
FAT
31g
CARBOHYDRATES
53g
PROTEIN
30g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the quinoa

Preheat oven to 425°F. Combine quinoa, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 15 minutes. (4-serving meal: use 2 cups water).

2
Roast the vegetables

Combine sweet peppers, shallots, 2 tsp vegetable oil, and a pinch of salt and pepper on baking sheet and toss. Roast vegetables until tender and slightly browned, 10 to 12 minutes. (4-serving meal: use 4 tsp vegetable oil).

3
Crisp the tempeh

Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add tempeh and a pinch of salt and pepper and cook until golden brown and crisp in places, 4 to 5 minutes. Add Buffalo sauce and cook until slightly thickened, 2 to 3 minutes. (4-serving meal: use 4 tbsp vegetable oil). TIP: Black and gray patches on tempeh are natural byproducts of fermentation and are safe to eat.

4
Serve

Divide quinoa between bowls and add Buffalo tempeh. Top with roasted vegetables, celery, cucumber, and radish. Dollop with tzatziki. Tuck in!

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