Try tempeh in this tasty tempeh quinoa power bowl from Chelsea’s Healthy Kitchen! It’s drizzled with a dreamy lemon tahini sauce and is a healthy meal packed with vegan protein.
Tempeh Quinoa Power Bowl by Chelsea’s Healthy KitchenPrint Recipe
- 3 tbsp tamari
- 1 clove garlic, minced
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 250 g tempeh, cut into strips
- ¼ cup tahini
- 3 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp garlic powder
- 3-4 tbsp water
- Large (9 oz) sweet potato, cubed
- 4-5 cups raw kale
- ½ lb cremini mushrooms, sliced
- 1.5 cups quinoa, cooked
- 1 cup black beans
Tempeh: In a glass baking dish combine the tamari, garlic, sesame oil, and olive oil. Whisk to combine, then place the tempeh strips in the dish to marinate. Let sit for at least 15 minutes, then flip pieces and marinate for another 15 minutes. The longer they marinate, the better! When ready to bake, preheat the oven to 375F. Remove strips onto a baking sheet lined with parchment paper and bake for about 10 to 15 minutes per side.
Tahini sauce: Whisk together the tahini, lemon juice, salt, and garlic powder. Add water 1 tbsp at a time to thin out.
Sweet potato: Preheat the oven to 375F and line a baking sheet with parchment paper. Toss the sweet potato cubes in olive oil, then bake for about 35 minutes, flipping the pieces halfway through.
Kale: Heat up 1 tbsp olive oil in a large pan. Add the kale and sauté until it has cooked down and the edges become crispy. Add a generous pinch of salt to season.
Mushrooms: Heat up 1.5 tbsp olive oil in a large pan. Add about ½ of the mushrooms and cook until browned. Add salt and pepper to season. Repeat with the other ½ of the mushrooms.
Assemble the bowls: Amongst 3 bowls divide the quinoa, black beans, mushrooms, kale, sweet potatoes, and tempeh. Drizzle with the tahini sauce before serving. Leftovers can be refrigerated for up to 4 days.