Protein Bowl 36g Vegan Protein


Step 1. Bake or simmer the quinoa in veggie broth or water. Set aside.

Step 2. Crumble the tempeh.

Step 3. Add the vegetable bouillon cube, water, tamari, nutritional yeast, oil, garlic powder, smoked paprika, onion powder, and maple syrup. Mix to combine. Transfer the crumbled tempeh to the bowl and use your hands to massage the crumbles with the marinade.

Step 4. Transfer the tempeh to a large rimmed nonstick baking sheet. Bake for about 20 minutes, or until golden brown.

Step 5. Place the chopped bell pepper, and onion onto a large rimmed baking sheet. Drizzle with olive oil and add garlic powder, and salt to taste.

Step 6. Bake with the tempeh until golden brown.

Step 7. Make the chipotle dressing. Blend the yogurt, chipotle peppers, adobo sauce, lime juice, garlic, and maple syrup until smooth.

Full Recipe