Ingredients
Equipment
Method
- Rinse the quinoa well in a fine mesh colander. Add it to a rice cooker with 1 cup of water. Cover and cook until done. Or, cook on the stovetop according to package directions.
- Preheat the oven to 400℉. Place a sheet of parchment paper on the sheet pan. In a large bowl, mix the sliced tempeh, peppers, onion, and mushrooms with the lime juice, olive oil, chili powder, garlic powder, cumin, and salt . Spread these out on the parchment paper. Stir the vegetables and tempeh and turn them over halfway through baking. Bake for about 25 minutes or until the vegetables are softened and the tempeh is lightly browned.
- When the quinoa is done, divide it between two serving bowls.
- Divide the tempeh and vegetables between the bowls. Top with the chopped avocado, salsa, and cilantro leaves.
Nutrition
Notes
The nutrition estimate is from Spoonacular, which is based mainly on USDA data.
You could also use cooked rice, wild rice, lentils, cauliflower rice, or greens like spring mix as a base for this bowl.
