Tempeh Quinoa Power Bowl

For those unfamiliar with Quinoa, you may want to look into this amazing food! Marry Spencer and her team at The Health & Fitness Shop have a great article on the 7 Health Benefits of Quinoa, check it out!

Our thanks goes out again to Chelsea Allen (a local registered Dietitian with a passion for all things food!) for sharing this recipe with all of us. As her blog says, “This recipe has a lot going on, but don’t be intimidated – it’s easy to prepare and makes awesome leftovers.

Tempeh Quinoa Power Bowl by Chelsea's Healthy Kitchen
Serves 3
With lemon tahini sauce, quinoa, kale, sweet potatoes, beans, and of course, tempeh, we can see why this Tempeh Quinoa Power Bowl is one of Chelsea's favourite meals!
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905 calories
112 g
0 g
35 g
45 g
5 g
568 g
1471 g
6 g
0 g
27 g
Nutrition Facts
Serving Size
568g
Servings
3
Amount Per Serving
Calories 905
Calories from Fat 303
% Daily Value *
Total Fat 35g
54%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 13g
Cholesterol 0mg
0%
Sodium 1471mg
61%
Total Carbohydrates 112g
37%
Dietary Fiber 18g
73%
Sugars 6g
Protein 45g
Vitamin A
551%
Vitamin C
214%
Calcium
40%
Iron
68%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tbsp tamari
  2. 1 clove garlic, minced
  3. 1 tbsp sesame oil
  4. 1 tbsp olive oil
  5. 250 g tempeh, cut into strips
  6. ¼ cup tahini
  7. 3 tbsp fresh lemon juice
  8. ¼ tsp salt
  9. ¼ tsp garlic powder
  10. 3-4 tbsp water
  11. Large (9 oz) sweet potato, cubed
  12. 4-5 cups raw kale
  13. ½ lb cremini mushrooms, sliced
  14. 1.5 cups quinoa, cooked
  15. 1 cup black beans
Tempeh
  1. In a glass baking dish combine the tamari, garlic, sesame oil, and olive oil.
  2. Whisk to combine, then place the tempeh strips in the dish to marinate.
  3. Let sit for at least 15 minutes, then flip pieces and marinate for another 15 minutes. The longer they marinate, the better!
  4. When ready to bake, preheat the oven to 375F.
  5. Remove strips onto a baking sheet lined with parchment paper and bake for about 10 to 15 minutes per side.
Tahini Sauce
  1. Whisk together the tahini, lemon juice, salt, and garlic powder.
  2. Add water 1 tbsp at a time to thin out.
Sweet potato
  1. Preheat the oven to 375F and line a baking sheet with parchment paper.
  2. Toss the sweet potato cubes in olive oil, then bake for about 35 minutes, flipping the pieces halfway through.
Kale
  1. Heat up 1 tbsp olive oil in a large pan.
  2. Add the kale and sauté until it has cooked down and the edges become crispy.
  3. Add a generous pinch of salt to season.
Mushrooms
  1. Heat up 1.5 tbsp olive oil in a large pan.
  2. Add about ½ of the mushrooms and cook until browned.
  3. Add salt and pepper to season.
  4. Repeat with the other ½ of the mushrooms.
Assemble the Bowls
  1. Amongst 3 bowls divide the quinoa, black beans, mushrooms, kale, sweet potatoes, and tempeh.
  2. Drizzle with the tahini sauce before serving.
  3. Leftovers can be refrigerated for up to 4 days.
Notes
  1. For the full and original blog post of this recipe, including instructions (http://chelseashealthykitchen.com/2016/02/25/tempeh-quinoa-power-bowl/), please visit Chelsea's Healthy Kitchen (http://chelseashealthykitchen.com/).
beta
calories
905
fat
35g
protein
45g
carbs
112g
more
Adapted from Henry's Tempeh and Chelsea's Healthy Kitchen
Soy for Life http://www.soyforlife.ca/