Tempeh & Brussels Sprout Bowl
A hearty and nutritious bowl featuring roasted tempeh, Brussels sprouts, and quinoa.
15 mins
Prep Time
25 mins
Cook Time
2
Servings
Ingredients
- 8 oz tempeh, cubed
- 2 cups Brussels sprouts, halved
- 1 cup cooked quinoa
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 avocado, sliced
- 1 tbsp sesame seeds
- 1 tbsp chopped parsley
Nutrition Facts
480Calories
28gProtein
45gCarbs
22gFat
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Instructions
1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2
In a bowl, mix tempeh cubes with soy sauce, maple syrup, smoked paprika, garlic powder, and black pepper. Let marinate for 10 minutes.
3
Toss Brussels sprouts with olive oil, salt, and pepper. Spread them on one side of the baking sheet.
4
Place marinated tempeh on the other side of the baking sheet. Roast for 20-25 minutes, flipping halfway, until crispy.
5
Divide cooked quinoa between two bowls. Top with roasted tempeh and Brussels sprouts.
6
Garnish with avocado slices, sesame seeds, and chopped parsley. Serve warm.
Chef's Tips
- Marinating Tip: For deeper flavor, marinate the tempeh overnight in the fridge.
- Extra Crunch: Add roasted nuts like almonds or walnuts for extra texture.
- Sauce Option: Drizzle with tahini or a squeeze of lemon for added zest.
- Meal Prep: This bowl stores well in the fridge for up to 3 days. Reheat before serving.
- Veggie Swap: Substitute Brussels sprouts with broccoli or kale if preferred.
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