1400 700 vegan buffalotempehquinoabowls horizontal

Buffalo Tempeh Quinoa Bowls

with Roasted Peppers & Dill Sour Cream

dinner

Beans/Legumes High-Protein Bell Pepper Quinoa Cucumber Root Vegetables Comfort Foods American Tempeh Dinner Grain Bowl Gluten-Free
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
550
FAT
14g
CARBOHYDRATES
72g
PROTEIN
26g

MAIN INGREDIENTS

  1. ½ cup quinoa
  2. 1 red bell pepper
  3. 1 green bell pepper
  4. 1 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 tbsp + 2 tsp (4 tbsp + 4 tsp) 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)
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet
  • Small saucepan with lid

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, reduce heat, cover, 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 celery. Slice cucumber(s) into half moons. Trim radishes and cut into matchsticks. Peel and mince the garlic.

3
Roast the vegetables

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.

4
Crisp the tempeh

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.

5
Make the dill sour cream

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.

6
Serve

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!