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These Crispy Tempeh & Pesto Quinoa Bowls are filled with greens, cherry tomatoes, lemon pepper tempeh, avocado and vegan kale pesto | ThisSavoryVegan.com #thissavoryvegan #quinoabowls #vegandinnerideas

Crispy Tempeh & Pesto Quinoa Bowls

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These Crispy Tempeh & Pesto Quinoa Bowls are filled with greens, cherry tomatoes, lemon pepper tempeh, avocado and vegan kale pesto!
Course lunch, Main Course
Cuisine American, Mediterranean
Keyword bowls, quinoa, tempeh
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 393

Ingredients

FOR THE TEMPEH

  • 8 oz tempeh cut in strips
  • 2 tbsp olive oil
  • 1 tsp agave or maple syrup
  • 2 tsp lemon pepper

FOR THE BOWLS

  • Vegan Kale Pesto or pre-made pesto
  • 2 cups cooked quinoa
  • 2 cups cherry tomatoes halved
  • 4 cups spinach or greens of choice
  • 2 avocados
  • olive oil for serving

Instructions

  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Combine the olive oil, agave and lemon pepper in a bowl. Add the tempeh and toss to coat. Place in an even layer on the baking sheet and cook for 15-20 minutes, flipping halfway.*
  • While the tempeh is cooking, prepare the quinoa, pesto & veggies.
  • To assemble, add equal amounts of quinoa, tomatoes, spinach, avocado & tempeh to each bowl. Top with pesto and a drizzle of olive oil. This can be served hot or cold.

Video

Notes

*I cooked my tempeh for the full 20 minutes because I wanted it extra charred. You can cook for less time for a more tender texture. 
**Nutrition values do not include pesto - see that recipe for nutritional value.

Nutrition

Calories: 393kcal | Carbohydrates: 36g | Protein: 17g | Fat: 23g