Veggie and Tempeh One Pan Dinner with Tahini Sauce
One pan dinners are one of my favourite weekday go-tos. All you have to do is throw your favourite protein and veggies onto a pan, season with spices and herbs and you are good to go! Dinner in less than half an hour and only one pan to wash. This veggie and tempeh one pan dinner is perfectly balanced with protein, carbs and healthy fats to help keep you full and satisfied. It’s a win win!
Star Ingredients in Veggie and Tempeh One Pan Dinner:
Tempeh: Tempeh is a great plant based protein source. It is fermented and often a lot easier to digest than tofu. Just ensure it’s organic!
Quinoa: One of my favourite grains (technically a seed). It is loaded with protein and fibre to help keep you full and satisfied.
Tahini: Full of iron and healthy fats. You can put this dressing on salads if you have any left over!
Notes:
Feel free to play around with your veggies! Sweet potato or squash would make a delicious addition, just use whatever you have available and get creative!
Veggie and Tempeh One Pan Dinner with Tahini Sauce
Ingredients:
3/4 cup quinoa, dry
2 cups cauliflower cut into florets
1 cup red pepper, sliced
1 cup red onion, sliced
1 cup canned chickpeas, rinsed and drained
1 block of tempeh, cut into cubes
2 tbsps olive oil
2 tsps chilli powder
Sea salt and pepper to taste
For the Tahini Sauce:
2 tbsps tahini
1 tbsp lemon juice
2 tsps Maple Syrup
1/8 tsp sea salt
2 tbsps water
To Cook the Quinoa:
Rinse quinoa under cold water until water runs clear.
In a medium sized pot, bring quinoa and 1 and a 1/2 cups of water to a boil. Reduce and allow to simmer for 10-15 minutes or until tender and liquid is absorbed. Fluff with a fork and set aside.
For the Veggies and Tempeh:
Preheat over to 375 degrees.
Wash and slice red pepper and red onion. Drain and rinse the chickpeas.
Assemble veggies and tempeh onto a baking tray, drizzle with olive oil and season with chilli powder and sea salt.
Bake for 15-20 minutes or until tempeh is lightly browned, turning mixture halfway through.
For the Tahini Dressing: Add tahini, lemon, maple syrup, salt and water together in a small bowl and whisk. Add more water for a thinner consistency.
To Serve: Divide quinoa among bowls and top with veggies and tofu mix. Drizzle with tahini sauce. Enjoy!
Looking for more quick and easy balance meals like this one? Check out my 7 day meal plans loaded with delicious and healthy meal ideas. Shop here for the plans!
xx
Mia