Protein Bowl Recipe
Vegan gut-healthy Protein Bowl. Easy to make. Loaded with crispy baked tempeh crumbles, quinoa, kimchi, and a delicious creamy chipotle sauce. (36g plant-based protein.)
Servings: 5 people
Calories: 534kcal
Ingredients
- 1 ¼ cups uncooked quinoa washed
- 2 ½ cups vegetable broth or water
- 1 vegetable bouillon cube (preferably low sodium)
- 2 tablespoons tamari or soy sauce (preferably low sodium)
- 2 tablespoons nutritional yeast
- 1 tablespoon neutral cooking oil plus more as needed
- 1 teaspoon garlic powder plus more as needed
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- 1 ½ teaspoons maple syrup
- 2 (8-ounce) packets tempeh crumbled
- 1 large red bell pepper large dice
- 1 large green bell pepper large dice
- 1 large yellow onion large dice
- Salt to taste
- 2 ½ cups frozen shelled edamame thawed
- ½ cup kimchi
For the chipotle sauce:
- 1 (5.3-ounce) carton plain cashew yogurt or any nondairy yogurt
- 2 chipotle peppers in adobo sauce
- 1 teaspoon adobo sauce
- 1 medium lime juice
- 1 clove garlic
- 1 teaspoon maple syrup (optional)
- Salt to taste
Instructions
- Cook the quinoa: Transfer the quinoa to a saucepan with 2 ½ cups water or vegetable broth. Bring the liquid to a simmer and cook covered for 15 minutes. Set aside for 5 minutes before fluffing with a fork. (Alternatively, cook the quinoa in the oven in a 9 x 13-inch casserole dish. Microwave the broth for 2 minutes. Add the hot broth to the quinoa and stir. Cover tightly with foil and bake at 375ºF for 25 to 30 minutes, until the water is absorbed.)
- Preheat the oven to 425ºF.
- Marinate tempeh: Dissolve the vegetable bouillon cube in 2 tablespoons water, and tamari in a medium bowl. Add the 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 until the they are evenly coated. Transfer them to a large rimmed nonstick baking sheet. Set aside.
- Prepare veggies: Place the chopped bell pepper and onion onto a large rimmed baking sheet. Drizzle with olive oil and add a generous dash of garlic powder, and salt to taste.
- Bake the tempeh and veggies for about 20 minutes, or until golden brown.
- Blend sauce: Meanwhile, blend the yogurt, chipotle peppers, adobo sauce, lime juice, garlic, and maple syrup until smooth.
- For serving: Transfer the quinoa, tempeh, edamame, kimchi, roasted veggies, and chipotle dressing to a large bowl and mix to combine. Or refrigerate the components separately and combine for serving.
Video
Notes
- Optional: Simmer the block of tempeh for 5 to 10 minutes before using. This opens the pores of the tempeh so it can readily absorb even more of the marinade.
- To reduce the spice in the chipotle sauce, use one chipotle pepper instead of two, and add a dash of smoked paprika for flavor.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Store the sauce separate from the Protein Bowl components.
Nutrition
Calories: 534kcal | Carbohydrates: 60g | Protein: 36g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Sodium: 380mg | Potassium: 1289mg | Fiber: 12g | Sugar: 9g | Vitamin A: 1388IU | Vitamin C: 80mg | Calcium: 205mg | Iron: 8mg
