Inspired living

Curry, Baked Tempeh and Vegie Bowl Recipe

Try our Curry, Baked Tempeh and Vegie Bowl Recipe

Credit: Jacqueline Alwill

Having a curry spice on hand is such a delicious way to diversify the way you cook vegies and proteins and this recipe is a wonderful example of just that. If you don’t have tempeh then an organic tofu, chicken or fish will work well, too.

Serves: 2



  • 300g tempeh sliced into 1cm thick pieces or protein of choice
  • 300g parsnip, sliced thin on the round
  • 300g carrot, sliced thin on the round
  • 3 tbsp coconut oil, melted
  • 2 tsp curry spice blend
  • ½ cup uncooked quinoa
  • 1 tsp ground turmeric

  • Mint & Apple Salad
  • 1 small (100g) green apple, diced
  • ½ green capsicum
  • ½ lemon
  • ¼ cup mint leaves, finely sliced
  • 2 tbsp coconut cream or yoghurt
  1. Preheat oven to 200°C and line baking tray with greaseproof paper.
  2. Place tempeh, parsnip and carrot on tray, drizzle with melted coconut oil, sprinkle with curry spice blend, toss to coat then place in oven to cook for 20 mins.
  3. While tempeh and vegetables are baking, cook quinoa and ground turmeric with ¾ cup water and set aside.
  4. Make mint and apple salad by combining all ingredients in bowl and tossing gently.
  5. Once tempeh and vegetables are ready, divide between two bowls and serve with quinoa and mint and apple salad.


Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.