Easy Roasted Veggies and Tempeh Bowl Recipe
By Lori Powell and Janis Jibrin and RD
Yields:
1
Total Time:
10 mins
Jump to recipeThis simple recipe of roasted veggies, tempeh, and quinoa is easy to prepare, making it perfect for weekday lunches or dinners.
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Ingredients
- 1 cup baby spinach
- 1/2 cup shredded red cabbage
- 1/2 cup quinoa (recipe link in directions)
- 1 cup assorted roasted veggies
- 1 piece roasted tempeh (recipe link in directions)
- 2 Tbsp. Chopped cilantro
- 1/4 tsp. toasted sesame oil
- Sliced radishes
- lime wedge
Directions
- Step 1Fill a bowl with baby spinach, shredded red cabbage, cooked quinoa, and assorted roasted veggies (we used ½ cup each tomatoes and broccoli).
- Step 2Top with roasted tempeh and chopped cilantro; drizzle with toasted sesame oil.
- Step 3Heat in microwave.
- Step 4Garnish with sliced radishes and a lime wedge.
Want a change? Garnish with scallions or snow peas instead of radishes.
This recipe originally appeared in the January/February 2017 issue of Dr. Oz The Good Life.
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