Quinoa Bowl with Spicy Peanut Sauce and Tempeh

Quinoa Bowl with Spicy Peanut Sauce and Tempeh

Again, I am into bowls lately, I love that you can make some or all of the different components ahead of time and then everyone can assemble them the way they like.  What can I say you will like this quinoa bowl!

Ingredients:

Sauce:

• ½ c roasted peanuts
• 4 T chopped shallot
• ¼ c freshly squeezed lime juice
• 3 T agave
• 4 T tamari
• 2 – 3 t Sriracha
• 2 t minced fresh ginger
• 1 – 2 t toasted sesame oil
• ½ – ¾ c water

Bowls:

• 1 ½ c dried quinoa, cooked according to package directions
• 1 pkg tempeh, cut into chunks
• 1 head cauliflower, chopped into florets
• 1 or 2 heads broccoli, chopped into florets
• olive oil
• salt, pepper, crushed red pepper

Garnish:

chopped green onions, chopped cilantro, lime wedges, toasted sesame seeds

Directions:

1. For sauce; put ¼ cup of peanuts and all of shallots in food processor, pulse to combine.
2. Add lime juice, ½ cup water, agave, tamari, Sriracha, and ginger, blend until smooth, add extra water if needed, taste and adjust seasoning if necessary.
3. Add rest of peanuts and sesame oil and pulse to combine, you want to break down peanuts a little so they are chopped into small pieces.
4. Transfer sauce to bowl.
5. For tempeh; put chopped tempeh in a ziploc bag and add enough sauce to coat tempeh.
6. Marinate on counter for 1 hour, or store in refrigerator for 24 hours.
7. When ready to cook, fry tempeh in a little oil on medium high heat to brown and then turn heat to medium low to cook through.
8. Roast Veg; place broccoli and cauliflower on cookie sheet and toss with a little oil, salt, pepper, and crushed red pepper.
9. Roast at 375 for about 15 minutes, turn vegetables over and roast for about another 15 minutes, until they are tender and starting to brown.
10. Assemble bowls; start with quinoa, top with roasted broccoli and cauliflower, top with tempeh, sauce and garnishes.

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