4 ounces tempeh, cut into squares
1 small sweet potato, peeled and chopped
1 tomato, cut into wedges
Minced garlic, to taste
1 small onion, chopped roughly
1 summer squash, chopped
1/2 bell pepper, cut into strips
3 button mushrooms, cut into wedges
Thyme, basil, oregano, red pepper flakes to taste.
1 cup quinoa
1 - 15 ounce can drained black beans (optional)
1) Chop up all your veggies and put them in a casserole dish. You can add or subtract whatever veggies depending on what you like or what's in your kitchen. Add garlic and herbs and drizzle with olive oil. Cook in a 400 degree Fahrenheit oven for 45 minutes, stirring midway to make sure that all the veggies have their chance to get roasted.
2) In the meantime, soak the quinoa in water for 20 minutes. Drain and put in a pot with 1 1/2 cups of water. Bring to boil, then reduce heat and simmer until all the water is absorbed.
3) Once everything is cooked, mix it all up in a bowl. I also added some black beans I happened to have on hand, but they aren't necessary. Easy and quick!
Source of recipe: Combined what I had in the fridge and this is what I came up with.