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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, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
590
FAT
20g
CARBOHYDRATES
68g
PROTEIN
33g

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INGREDIENTS

  1. ½ cup quinoa
  2. 1 red bell pepper, trimmed, deseeded, and thinly sliced
  3. 1 green bell pepper, trimmed, deseeded, and thinly sliced
  4. 1 onion, peeled and thinly sliced
  5. 8 oz tempeh
  6. ¼ cup Buffalo sauce
  7. 1 garlic clove, peeled and minced
  8. ¼ cup vegan sour cream
  9. 1 tsp dried dill
  10. 1 celery stalk, thinly sliced
  11. 1 cucumber, sliced into half moons
  12. 2 radishes, trimmed and cut into matchsticks
  13. 2 tbsp + 2 tsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: soy, tree nut (cashew)
Tools: Small saucepan with lid, Baking sheet, Large nonstick skillet
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
590
FAT
20g
CARBOHYDRATES
68g
PROTEIN
33g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook the quinoa

Preheat the oven to 425°F. Add quinoa, 1 cup 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. (4-serving meal: use 2 cups water)

2
Roast the vegetables

Add red bell pepper, green bell pepper, onion, 2 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-serving meal: use 4 tsp vegetable oil)

3
Crisp the tempeh

Heat 2 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. (4-serving meal: use 4 tbsp vegetable oil) TIP: Black or gray patches on tempeh are natural products of fermentation, and safe to eat.

4
Make the dill sour cream

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

5
Serve

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

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