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5 min
Prep Time
Balsamic Tempeh & Roasted Vegetable Bowl
One pan, a variety of vegetables, 30 minutes and your lunches are done for the week!
30 min
Cooking Time
35 min
Total Time
4-6
Servings
Ingredients
- 3 tbsps. balsamic vinegar
- 1 tbsp. olive oil
- 1 tbsp. Italian seasoning
- Salt & pepper, to taste
- 1 package of mushrooms, sliced
- 2-3 tbsps. Roasted Garlic Kraut
- 3-4 cups white rice, cooked
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2 medium zucchinis, chopped
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2 carrots, chopped
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2 red bell peppers, chopped
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1 large shallot or red onion, chopped
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8 oz. of tempeh
Instructions
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Preheat oven to 425ºF. Line a baking sheet with parchment paper and set aside.
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Whisk together the vinegar, oil and spices. Add the vegetables and tempeh to a large mixing bowl, then pour dressing over top. Toss or stir until combined.
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Transfer mixture to the baking sheet and roast for 25-30 minutes until the vegetables are tender and the tempeh has started to brown.
- Remove from oven and divide evenly between containers. Add rice and Roasted Garlic Kraut to each container. Allow to cool before placing in the refrigerator.
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Enjoy!
Notes
Feel free to substitute rice with quinoa, cauliflower rice, barley or any other grain/grain alternative you prefer for your meal prepping!
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