BODY BUILDERS BOWL

Ingredients

• 60 g Vegetable broth, bouillon or consomme, low sodium
• 60 g Balsamic vinegar
• 1 g Italian seasoning
• 1 g Sea salt
• 2 clove Garlic
• 260 g Tempeh, MRSJP
• 130 g Quinoa, uncooked
• 270 g Broccoli, cut into florets

Method

1. In a shallow bowl or zipper-lock bag combine the vegetable broth, balsamic vinegar, Italian seasoning, salt and garlic. Add the tempeh and gently toss to coat it in the marinade. Let the tempeh marinate for at least 20 minutes.
2. Preheat the oven to 375ºF (190ºC) and line a baking sheet with parchment paper.
3. Arrange the marinated tempeh evenly on the baking sheet. Ensure the tempeh pieces are not overlapping or touching. Bake for 24 to 26 minutes, flipping halfway through. Season with additional salt if needed.
4. Meanwhile, cook the quinoa according to the package directions.
5. While the quinoa cooks, add the broccoli florets to a steaming basket over boiling water and cover. Steam for about 5 minutes, or until tender. Divide the tempeh, quinoa and broccoli between plates and enjoy!