Mia’s Roasted Vegetable & Tempeh Bowl

with Tahini Sauce

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.

— Chelsea 

Serves 4

Directions for quinoa

1. 
Rinse quinoa under cold water until water runs clear. 

2. In a medium sized pot, bring quinoa and 1½ cups of water to a boil.

3. Reduce and simmer for 10-15 minutes or until tender and liquid is absorbed. Set aside. 


Directions for vegetables and tempeh  

1. Preheat the oven to 400 degrees F. 

2. Assemble washed and prepped veggies and cubed tempeh onto a baking tray, drizzle with olive oil and season with chilli powder and sea salt.
3. Bake for 20 minutes or until tempeh is lightly browned, turning mixture halfway through. 

Directions for the tahini sauce

1. Add tahini, lemon, maple syrup, salt and water together and whisk. 

2. Add more water and salt if needed. 


Directions for vegetable bowl

1. Divide quinoa among bowls and top with veggies and tempeh mix.
2. 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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