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Balsamic Tempeh & Roasted Vegetable Bowl

One pan, a variety of vegetables, 30 minutes and your lunches are done for the week!

5 min
Prep Time

30 min
Cooking Time

35 min
Total Time



  • 3 tbsps. balsamic vinegar
  • 1 tbsp. olive oil
  • 1 tbsp. Italian seasoning
  • Salt & pepper, to taste
  • 1 package of mushrooms, sliced
  • 2-3 tbsps. Roasted Garlic Kraut
  • 3-4 cups white rice, cooked
  • 2 medium zucchinis, chopped

  • 2 carrots, chopped

  • 2 red bell peppers, chopped

  • 1 large shallot or red onion, chopped

  • 8 oz. of tempeh

Roasted Garlic Kraut


  • Preheat oven to 425ºF. Line a baking sheet with parchment paper and set aside.

  • Whisk together the vinegar, oil and spices. Add the vegetables and tempeh to a large mixing bowl, then pour dressing over top. Toss or stir until combined.

  • Transfer mixture to the baking sheet and roast for 25-30 minutes until the vegetables are tender and the tempeh has started to brown.

  • Remove from oven and divide evenly between containers. Add rice and Roasted Garlic Kraut to each container. Allow to cool before placing in the refrigerator.
  • Enjoy!


Feel free to substitute rice with quinoa, cauliflower rice, barley or any other grain/grain alternative you prefer for your meal prepping!

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