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ROASTED VEGGIE & TEMPEH BOWL

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TOTAL TIME: 30 MINUTES • FOR 1 PORTION

This meal is flexible: swap hen for tempeh, cooked farro for quinoa, and kale for spinach. And lemon juice and even grapefruit juice works simply in addition to lime. You possibly can even garnish with inexperienced onions or snow peas as a substitute of radishes.

INGREDIENTS :

  • 1 package deal (8 ounces) tempeh
  • 1/4 cup reduced-sodium tamari
  • 3 tablespoons of olive oil
  • 2 tablespoons lime juice
  • 6 garlic cloves
  • 1 tablespoon peeled and grated ginger
  • 1 cup child spinach
  • 1/2 cup shredded purple cabbage
  • 1/2 cup cooked quinoa
  • 1 cup leftover roasted greens (reminiscent of 1/2 cup grape tomatoes and broccoli)
  • 2 tablespoons chopped cilantro
  • 1/4 teaspoon toasted sesame oil
  • Sliced ​​radishes, for garnish
  • Lime wedge, to serve

Instructions:

  1. Warmth the oven to 425°F. Reduce the tempeh into 2 items widthwise and place them in a foil-lined baking dish.
  2. In a small bowl, whisk collectively tamari, olive oil, lime juice, garlic and ginger; pour over tempeh and switch to coat. Place in skillet and roast till golden brown, 12 to fifteen minutes. Let cool.
  3. In a big bowl, mix the spinach, cabbage, quinoa, roasted greens and 1 piece of tempeh. (Refrigerate remaining tempeh in an hermetic container for one more use.) Sprinkle with cilantro and drizzle with sesame oil. Garnish with radish slices and serve with a lime wedge.



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