Crispy Tempeh & Pesto Quinoa Bowls | This Savory Vegan

basil pesto

🥗Healthier: homemade pesto

💰Cheaper: spinach and garlic blend

Homemade pesto can reduce preservatives and costs.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Parmesan adds flavor at a lower cost.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide similar texture and flavor.

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Seitan is often less expensive and high in protein.

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 tempeh 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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens