Sweet-Savory Tempeh Bowls (Print Version)
# Ingredients:
01 -
8 oz package original or three-grain Lightlife Tempeh, chopped into 20 cubes
02 -
2 lbs brussels sprouts, trimmed and halved or quartered
03 -
2-3 Tablespoons olive oil + 1-2 teaspoons
04 -
1 teaspoon sea salt
05 -
1 teaspoon pepper
06 -
1 cup dry quinoa
07 -
3 cups mixed greens
→ Maple Mustard Marinade/Dressing
08 -
1 lemon, juiced
09 -
1 Tablespoon apple cider vinegar
10 -
2 Tablespoons maple syrup
11 -
2 Tablespoons dijon mustard
12 -
1/2 teaspoon minced garlic
13 -
1/4 teaspoon sea salt
14 -
Ground pepper to taste
15 -
1/4 cup olive oil
# Instructions:
01 -
Make the marinade by whisking together lemon juice, apple cider vinegar, maple syrup, dijon mustard, minced garlic, sea salt, pepper, and olive oil in a large bowl or container. Add the tempeh cubes to the marinade, cover, and refrigerate for at least 2 hours, preferably overnight.
02 -
Preheat oven to 400°F. Wash, trim and chop brussels sprouts, then add them to a roasting pan with olive oil, sea salt, and pepper. Toss to combine and roast for 35-40 minutes, or until cooked through with some golden brown spots. Be sure to toss around the 20-minute mark for even cooking.
03 -
While brussels sprouts are roasting, cook quinoa by adding 1 cup dry quinoa to 2 cups of water or broth in a saucepan. Bring liquid to a boil, reduce heat to a simmer, cover and cook for 15 minutes, or until no liquid remains. Remove from heat and use a fork to fluff the quinoa.
04 -
Heat 1-2 teaspoons of oil in a pan over medium heat. Use a slotted spoon to remove tempeh from the marinade (reserving the marinade) and place in the pan. Cook tempeh cubes until all sides are golden brown, about 6-8 minutes. Remove from heat.
05 -
Allow all components to cool before dividing into four meal prep containers. Each container gets 3/4 cup of cooked quinoa, about 1 1/2 cups roasted brussels sprouts, 5 cubes of tempeh, and 3/4 cup mixed greens. Place leftover marinade in a separate storage container to use as dressing when ready to serve.
# Notes:
01 -
These meal prep bowls will stay fresh in the refrigerator for up to 4 days.
02 -
The reserved marinade makes an excellent dressing for the bowls when ready to serve.
03 -
For best results, keep the greens separate until ready to eat to maintain freshness.