Description
Flavorful vegan bowl featuring spiced quinoa and pan-fried tempeh. A super easy weeknight dinner.
Ingredients
Units
Scale
- One block Tempeh
- Coconut or Olive oil
- 1 cups (237 ml) cooked quinoa
- 2 medium sized tomatoes
- 8 mini peppers or one large bell pepper - diced
- 1/4 of a large yellow onion diced
- Olive oil
- 4 green onions, diced
- 1/3 cups (79 ml) black beans, rinsed and drained
- Juice from 2 limes
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper
- 2 tablespoons Bragg’s Apple Cider Vinegar
- Smoked chipotle Tabasco sauce
- 1 handful cilantro leaves, washed
Instructions
- Pan-fry tempeh in coconut oil until lightly browned on each side (about 2 minutes per side), then slice into 8 cubes.
- In a large pan, heat olive oil until hot. Add onions and cook until translucent.
- Add tomatoes, peppers, black beans, juice, cumin, paprika, salt, pepper, and apple cider vinegar. Cook until heated through.
- Add Tabasco sauce (to taste), cilantro leaves, tempeh, and quinoa. Stir well, taste, and adjust seasonings.
- Garnish with green onions and serve in bowls.
Notes
- For crispier tempeh, press it between paper towels before pan-frying.
- Feel free to adjust the amount of chipotle Tabasco sauce to your preferred spice level.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Latin-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 70
- Fiber: 10
- Protein: 20