Description
Roasted and seasoned tempeh and broccoli sit atop a bed of quinoa, romaine and massaged kale, chopped cucumbers, and avocado. Everything is drizzled with our Creamy Vegan Caesar Dressing and a scattering of Everything Bagel seasoning for a grain bowl that will rock your taste buds!
Ingredients
Units
Scale
- 1/2 cup quinoa
- 16 oz tempeh, cubed
- 4 cups broccoli florets
- 1 Tbsp olive oil
- 1 Tbsp Trader Joe’s Green Goddess seasoning
- 4 cups shredded lacinato kale
- 1 small lemon, juiced
- 1 Tbsp nutritional yeast
- pinch of salt
- 4 cups shredded romaine lettuce
- 2 Persian cucumbers, diced
- 1 cup vegan Caesar dressing (homemade or store-bought)
- 2 avocados, cubed
- 1 Tbsp Trader Joe’s Everything Bagel seasoning
Instructions
- Heat your oven: Preheat to 350°F.
- Cook the quinoa: In a small saucepan, combine the quinoa and 1 cup of water. Bring to a boil and cook for about 10 minutes until the water is absorbed.
- Bake your tempeh: On a sheet pan lined with parchment paper or a silpat mat, toss the tempeh and broccoli with the olive oil and Green Goddess seasoning. Roast for 8-10 minutes until desired tenderness of broccoli.
- Prep your kale: Meanwhile, in a small bowl, combine the kale, lemon juice, nutritional yeast and salt. Massage gently with your hands for 1-2 minutes.
- Assemble: To assemble the bowls, divide the lettuce and kale among each bowl. Top each bowl with half of the tempeh and broccoli, and quinoa. Drizzle with the dressing and top with the avocado and Everything Bagel seasoning.
Notes
- Ditch the oil: Substitute the oil for vegetable broth, aquafaba, or water.
- Soy Allergy: Use a soy-free tempeh.
- Spoiler Alert: Tempeh & Broccoli Caesar Salad Bowls are best eaten when served, but individual ingredients will stay fresh in an air-tight container in the refrigerator for 3-4 days.
- For non vegans: Replace the tempeh with cooked chicken.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Meals
- Method: Oven
- Cuisine: American