Mia’s Roasted Vegetable & Tempeh Bowl
with Tahini Sauce
⅔ cup dry quinoa
1 block of organic tempeh, cubed
2 cups cauliflower, washed and chopped into florets
1 red pepper, washed and cut into strips
1 small red onion, peeled and cut into large chunks
1 400g can of chickpeas, drained, rinsed and patted dry
2 tbsp olive oil
1 tbsp chilli powder
1 tsp sea salt
3 tbsp tahini
3 tbsp water
1 tbsp lemon juice
1 tsp maple syrup
Pinch of sea salt
This colourful dish is full of nutrients and high in plant-based protein from quinoa, chickpeas, and tempeh.
Sarah and I had the opportunity to sit down with Mia, at the lovely Marta Café + Pantry, to discuss nutrition and plant based eating. She is a registered holistic nutritionist, so has a lot of insight about how to include more plant-based, whole foods in your diet. To help inspire people to incorporate more plant-based meals, Mia shared this easy vegetable bowl recipe that features a plethora of vegetables, vegetarian protein sources, and a flavourful tahini dressing.
To learn more about Mia, read her community profile.
Photos taken by Mia Harris.
Directions for quinoa
- Rinse quinoa under cold water until water runs clear.
- In a medium sized pot, bring quinoa and 1½ cups of water to a boil.
- Reduce and simmer for 10-15 minutes or until tender and liquid is absorbed. Set aside.
Directions for vegetables and tempeh
- Preheat the oven to 400 degrees F.
- Assemble washed and prepped veggies and cubed tempeh onto a baking tray, drizzle with olive oil and season with chilli powder and sea salt.
- Bake for 20 minutes or until tempeh is lightly browned, turning mixture halfway through.
Directions for the tahini sauce
- Add tahini, lemon, maple syrup, salt and water together and whisk.
- Add more water and salt if needed.
Directions for vegetable bowl
- Divide quinoa among bowls and top with veggies and tempeh mix.
- Drizzle with tahini sauce and enjoy!
Further ideas and modifications
- You can use whatever vegetables that you enjoy for this recipe.
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