Disclaimer: I received free product from Henry’s Tempeh, however I received no compensation otherwise. All opinions are my own!
This tempeh quinoa power bowl drizzled with a dreamy lemon tahini sauce is a healthy meal packed with vegan protein!
Isn’t it funny how as you age, you realize how much you take after your parents?
I mean, the physical similarities were obvious from the start – thanks dad for “blessing” me with your sparse eyebrows and gappy teeth – but in the past few years I’ve started to notice all the other stuff. Like when I catch myself saying “go to another restaurant” (one of my dad’s favourite phrases) when John doesn’t like something I’ve cooked. Or how I suddenly relate to my mom’s compulsive need for the house to always look tidy.
And my latest realization? I’ve mastered my dad’s art of putting things off. And I’m not just talking about minor procrastination – that man can procrastinate on an epic proportion, much to my mom’s annoyance. One time back when I was a teen he demolished my parents’ ensuite bathroom with grand plans of renovating it… only to leave it as a pile of rubble for 9 years. Yes, 9!
With that comparison for reference, I suppose my procrastination isn’t so bad – I’ve only had this tempeh quinoa power bowl recipe on my list of future blog posts for about 1.5 years. I finally kicked my butt into gear and prepared to shoot it last month because I couldn’t wait any longer to share one of my favourite meals with you! This power bowl is packed with healthy ingredients like quinoa, kale, and sweet potatoes with a protein boost from the tempeh and beans. A dreamy lemon tahini sauce brings it all together. This recipe has a lot going on, but don’t be intimidated – it’s easy to prepare and makes awesome leftovers. So trust me when I say that this is a recipe you don’t want to procrastinate on!
- 3 tbsp tamari
- 1 clove garlic, minced
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 250 g tempeh, cut into strips
- ¼ cup tahini
- 3 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp garlic powder
- 3-4 tbsp water
- Large (9 oz) sweet potato, cubed
- 4-5 cups raw kale
- ½ lb cremini mushrooms, sliced
- 1.5 cups quinoa, cooked
- 1 cup black beans
- Tempeh: In a glass baking dish combine the tamari, garlic, sesame oil, and olive oil. Whisk to combine, then place the tempeh strips in the dish to marinate. Let sit for at least 15 minutes, then flip pieces and marinate for another 15 minutes. The longer they marinate, the better! When ready to bake, preheat the oven to 375F. Remove strips onto a baking sheet lined with parchment paper and bake for about 10 to 15 minutes per side.
- Tahini sauce: Whisk together the tahini, lemon juice, salt, and garlic powder. Add water 1 tbsp at a time to thin out.
- Sweet potato: Preheat the oven to 375F and line a baking sheet with parchment paper. Toss the sweet potato cubes in olive oil, then bake for about 35 minutes, flipping the pieces halfway through.
- Kale: Heat up 1 tbsp olive oil in a large pan. Add the kale and sauté until it has cooked down and the edges become crispy. Add a generous pinch of salt to season.
- Mushrooms: Heat up 1.5 tbsp olive oil in a large pan. Add about ½ of the mushrooms and cook until browned. Add salt and pepper to season. Repeat with the other ½ of the mushrooms.
- Assemble the bowls: Amongst 3 bowls divide the quinoa, black beans, mushrooms, kale, sweet potatoes, and tempeh. Drizzle with the tahini sauce before serving. Leftovers can be refrigerated for up to 4 days.
What traits have you picked up from your parents?