Tempeh Reuben Bowls with Quinoa

These Tempeh Reuben Bowls with Quinoa are a plant-based take on the traditional Reuben sandwich. There is a lot of protein, fiber, and flavor in this healthy and filling meal. It has savory tempeh, tangy sauerkraut, and a creamy vegan Russian dressing.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 tablespoon olive oil
• 8 ounces tempeh, cubed
• 1/4 cup tamari or soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 cup sauerkraut, drained
• 1/2 cup vegan Russian dressing
• 1 cup cherry tomatoes, halved
• 2 green onions, sliced
• Salt and pepper, to taste

Instructions:

In a saucepan, combine quinoa and water

Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed

While quinoa is cooking, heat olive oil in a skillet over medium heat

Add tempeh cubes and saut until golden brown

In a small bowl, mix tamari or soy sauce, apple cider vinegar, smoked paprika, and garlic powder

Pour over the tempeh and stir to coat

Cook for an additional 2-3 minutes

Fluff the cooked quinoa with a fork and divide it among serving bowls

Top with tempeh, sauerkraut, vegan Russian dressing, cherry tomatoes, and green onions

Season with salt and pepper to taste

Serve immediately and enjoy