Tempeh Grain Bowl

• 6 oz tempeh, cubed (about 1.5 cups)
• 1 cup cooked quinoa
• 1 cup cooked zucchini (from about 1.5 cups raw diced)
• 1 cup cooked broccoli (from about 1.5 cups raw florets)
• 1 cup cooked bell pepper (from about 1.5 cups raw diced)
• 1 tbsp olive oil
• 1 tbsp lemon juice

• 12 oz tempeh, cubed (about 1.5 cups)
• 2 cup cooked quinoa
• 2 cup cooked zucchini (from about 1.5 cups raw diced)
• 2 cup cooked broccoli (from about 1.5 cups raw florets)
• 2 cup cooked bell pepper (from about 1.5 cups raw diced)
• 2 tbsp olive oil
• 2 tbsp lemon juice

• 18 oz tempeh, cubed (about 1.5 cups)
• 3 cup cooked quinoa
• 3 cup cooked zucchini (from about 1.5 cups raw diced)
• 3 cup cooked broccoli (from about 1.5 cups raw florets)
• 3 cup cooked bell pepper (from about 1.5 cups raw diced)
• 3 tbsp olive oil
• 3 tbsp lemon juice

• 24 oz tempeh, cubed (about 1.5 cups)
• 4 cup cooked quinoa
• 4 cup cooked zucchini (from about 1.5 cups raw diced)
• 4 cup cooked broccoli (from about 1.5 cups raw florets)
• 4 cup cooked bell pepper (from about 1.5 cups raw diced)
• 4 tbsp olive oil
• 4 tbsp lemon juice

1. Warm the olive oil in a skillet over medium high, about 1 minute, until it shimmers.

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2. Add the cubed tempeh and cook, turning, 5 to 6 minutes, until golden on the sides.

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3. Add the broccoli and bell pepper and cook, 5 to 6 minutes, until the broccoli is bright green and fork tender.

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4. Add the zucchini and cook, 3 to 4 minutes, until just tender.

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5. Spoon the cooked quinoa into a bowl, pile on the tempeh and vegetables, finish with the lemon juice, toss lightly, and serve.

• Calories752
• Protein43g
• Carbs74g
• Fat36g
• Fiber24g
• Sodium75mg

• Gut Health
• A Healthy Weight
• Eating Well

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