Buffalo Tempeh Quinoa Bowls
with Roasted Peppers & Dill Sour Cream
- ½ cup quinoa
- 1 red bell pepper
- 1 green bell pepper
- 1 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 tbsp + 2 tsp (4 tbsp + 4 tsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Large nonstick skillet
- Baking sheet
- Small saucepan with lid
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, reduce heat, cover, 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 celery. Slice cucumber(s) into half moons. Trim radishes and cut into matchsticks. Peel and mince the garlic.
Place the sliced bell peppers and sliced onion on a baking sheet and toss with 2 tsp (4 tsp) vegetable oil and a pinch of salt and pepper. 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 into pieces 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 it thickens, 2 to 3 minutes.
Add the minced garlic, sour cream, dill, and a pinch of salt and pepper to a small bowl. Whisk the dill sour cream until smooth.
Divide the cooked quinoa between shallow bowls and top with roasted peppers and roasted onion, sliced celery, sliced cucumber, radish matchsticks, and Buffalo tempeh. Dollop Buffalo tempeh quinoa bowls with dill sour cream. Tuck in!