Name: Roasted Vegetable Medley with Herbed Quinoa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4.5 oz raw tempeh; 0.25 cup dry quinoa; 0.5 cup nonfat Greek yogurt; 1 cup raw broccoli florets; 0.5 cup raw sliced bell pepper; 1 tsp olive oil; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp raw fresh parsley; 1 tbsp raw fresh mint

Nutrition

Per serving

570 calories

Protein: 56g; 34% of calories
Carbs: 61g; 37% of calories
Fat: 22g; 30% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Dice the raw tempeh into bite-sized cubes and place them on the baking sheet along with the raw broccoli florets and raw sliced bell pepper.
Drizzle the olive oil over the tempeh and vegetables, season with sea salt and black pepper, and toss until evenly coated.
Roast the medley in the oven for 20 minutes, tossing halfway through, until the vegetables are tender and the tempeh is golden brown.
While the vegetables roast, rinse the dry quinoa and combine it with 0.5 cup of water in a small saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Remove the quinoa from the heat, let it sit covered for 2 minutes, then fluff with a fork and stir in the lemon juice, chopped raw fresh parsley, and chopped raw fresh mint.
Divide the herbed quinoa into bowls, top with the roasted vegetable and tempeh medley, and finish with a dollop of nonfat Greek yogurt.

Nutrition

Ingredients

Instructions

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