Mexican Quinoa Tray Bake

Name: Mexican Quinoa Tray Bake
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 90 g quinoa (raw & washed); 1 pc Zucchini (chopped); 130 g Tempeh (chopped); 100 g sweet corn; 1 pc yellow bell pepper (diced); 200 g black beans; 1 pc tomato, big (chopped); 0.25 pc red onion (sliced); 1 tsp garlic powder; 1 tsp sweet paprika powder; 0.5 tsp smoked paprika powder; 2 tbsp tomato paste; 230 ml vegetable stock (hot); 0.25 cup coriander, fresh (chopped); 0.5 pc avocado (sliced); 0.25 pc lemon (juiced); 0.5 pc red onion (sliced)

This traybake is full of nutrients & flavor. Easy and quick to make, this makes the perfect meal prep recipe. If you want to throw everything into one baking dish and let the oven do the work, this one is for you.

Serves

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Ingredients

Serves4

For the Tray Bake

90 g quinoa(raw & washed)
1 pc Zucchini(chopped)
130 g Tempeh(chopped)
100 g sweet corn
1 pc yellow bell pepper(diced)
200 g black beans
1 pc tomato, big(chopped)
1/4 pc red onion(sliced)
1 tsp garlic powder
1 tsp sweet paprika powder
1/2 tsp smoked paprika powder
2 tbsp tomato paste
230 ml vegetable stock(hot)

For the Toppings

1/4 cup coriander, fresh(chopped)
1/2 pc avocado(sliced)
1/4 pc lemon(juiced)
1/2 pc red onion(sliced)

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Instructions

Preheat the oven to 180° celsius ( 356°F). Prepare all ingredients.
Add all ingredients to your baking tray, adding the hot vegetable stock at last.
Stir well to dissolve the tomato paste and coat all the ingredients with the spices. Make sure the quinoa is distributed evenly in the baking tray.
Cover the baking tray with tin foil and bake for 25 minutes. Stir well after 15 minutes.
Remove the foil after 25 minutes have passed and stir well one more time. Then bake for another 15 minutes.
When the quinoa is cooked through, the dish is ready.
Add your toppings, and don't forget the lemon. The Vitamin C of the lemon will help your body to absorb the iron. Enjoy!