Delicious bowls with almost every topping baked on one sheet pan for easy prep! Plus an egg and quick spicy sauce. YUM!
8-10 oz. tempeh
1 red pepper
1/2 pound green beans
2 small portobello mushrooms
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups couscous
Fresh cilantro, Garnish
Sesame seeds, garnish
1/3 cup soy sauce
2 tablespoons chili sauce or gochujang
1 tablespoon sesame oil
- On a large sheet pan, drizzle about a tablespoon of oil. Then add your tempeh block, sliced red peppers, trimmed green beans, and halved mushrooms. Season well with salt and pepper.
- Bake sheet pan at 425 degrees F. for about 20 minutes, flipping tempeh halfway through.
- Meanwhile, cook couscous according to instructions and make <a href=”https://www.macheesmo.com/soft-boiled-eggs/” target=”_blank”>Soft Boiled Eggs</a> if you’re using them. Also, stir together sauce ingredients.
- To serve bowls, divide up couscous and top with sheet pan ingredients. Then add an egg to each bowl and sprinkle with sesame seeds and fresh cilantro. Serve with sauce on the side.