Spicy-Sweet roasted broccoli, mushrooms over quinoa


Grace Vance

This Spicy-Sweet Roasted Broccoli and Mushrooms over Quinoa is the perfect fusion of spunky soy sauce, sweet maple, spicy ginger and loads of crispy-tender veggies. It’s like the best of Asian inspired flavors in a healthier and much tastier form than Chinese fast food.
Let me tell you, this dish is special. I know I’ve said that with many other recipes, but I was blown away at how well the flavors came together. And what’s not to love with fluffy cooked grains and warm, flavor-infused veggies? This is where the statement flavors of an asian restaurant come to your kitchen!
It starts with this spicy-sweet sauce…
Also, this recipe is totally New Year’s Resolution friendly. Whether you’ve made health-related goals to change your diet, exercise routine or lifestyle, know that you don’t have to eat salads all day or even exercise two hours a day to reach your goals. Why do that with this healthy-in-disguise dish? It tastes just like your take out Chinese food, but you wouldn’t even know it was healthy!
Make it simple…
Or fully loaded…
This recipe is packed with nutrients like protein, copper, calcium, vitamin C and zinc, among other nutrients. This is partially due to the tempeh, a soy product originally from Indonesia, made through controlled fermentation that binds the whole soy beans together into a cake form. While we all know soy is high in protein, ALL plants have protein in them. Broccoli and quinoa are especially high in this nutrient, with 5.7 grams in one cup of cooked broccoli and quinoa packing in 6 grams in ¼ cup uncooked, according to an article from Gentle World.
Plant foods are serious nutrient powerhouses. They have anticancer abilities; exhibit A, B and C, free-radical fighting compounds, and overall wellness inducing effects on the body.
Spicy-Sweet Roasted Broccoli and Mushrooms over Quinoa
serves 2-4
1-2 cups broccoli, chopped
1-2 cups mushrooms, chopped (any variety works here)
½ cup tempeh, chopping into cubes
2 cups cooked quinoa (or sub brown/white rice or any other grain)
2 tbsp soy sauce or Bragg’s liquid aminos
2 tbsp pure maple syrup
¼ tsp black pepper
1-2 tsp grated ginger
optional: to make it more spicy add ¼ tsp cayenne powder or 1 tsp sriracha

  1. Preheat your oven to 450F
  2. Add all sauce ingredients in a small bowl and mix. Chop your veggies.
  3. In a medium sized bowl, add your prepared veggies, chopped tempeh and the sauce. Mix until the vegetables and tempeh are well coated. You can leave this to marinate overnight if you like, but it’s not necessary.
  4. Line a pan with non stick parchment paper and transfer the vegetable/sauce mixture. It is OK if there is extra marinade that pools on the pan. That will seep into the veggies as they cook.
  5. Roast the veggies for 30-40 minutes, or until browned.
  6. In a bowl, assemble the cooked quinoa and roasted veggie/tempeh mixture. This dish also pairs well with thinly chopped raw red onion, diced fresh cucumbers, lemon, finely shredded carrots, avocado and more!

So good my kitty Mina wanted to see…
Photo by Grace Vance