Roasted Pepper Tempeh Quinoa Bowls

Ingredients

• 300 g tempeh, cubed
• 300 g quinoa
• 15 ml olive oil
• 150 g cucumber, diced
• 150 g tomatoes, diced
• 80 ml roasted red pepper sauce
• 15 ml chopped parsley
• salt
• black pepper

Method

1. Step 1

   Cook 300 g quinoa according to the package directions and keep it warm.

2. Step 2

   Season the tempeh with salt and black pepper.

3. Step 3

   Heat 15 ml olive oil in a large skillet over medium-high heat and cook the tempeh for 5 to 6 minutes until browned.

4. Step 4

   Add 150 g cucumber, diced and 150 g tomatoes, diced and cook them for 2 minutes until just tender.

5. Step 5

   Stir in 80 ml roasted red pepper sauce and cook everything for 1 minute until glossy.

6. Step 6

   Divide the cooked grain between bowls and top it with the skillet mixture.

7. Step 7

   Finish each bowl with 15 ml chopped parsley and serve right away.