Step 1

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

Step 2

Whisk together the vinegar, oil and spices.

Step 3

Add the vegetables and tempeh to a large mixing bowl, then pour dressing over top. Toss to combine.

Step 4

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

Step 5

Remove from oven and divide evenly between containers. Add quinoa into each container (1/2 - 1 cup) and allow everything to cool to room temperature until sealing and placing in the fridge.