Servings: 2, Prep Time: 5 min, Cook Time: 10 min
Ingredients
- 1 tbsp (14 g) sesame oil
- 1 clove garlic
- 1 tsp (2 g) grated ginger
- Juice of 1/2 lime
- 1 tbsp (15 g) coconut aminos
- 1 tbsp (16 g) almond butter
- 6 oz (170 g) tempeh, cut into small cubes
- 1 1/2 cups (240 g) cooked quinoa
- 2 cups (126 g) snap peas, chopped
- 1/2 cup (57 g) shredded carrots
Directions
- In a medium bowl, mix together the sesame oil, garlic, ginger, lime, coconut aminos, and almond butter. Add tempeh and toss to coat tempeh with dressing.
- Heat a skillet over medium heat. Add tempeh and cook for approximately 5 minutes, turning occasionally.
- Add snap peas and shredded carrots and cook an additional 2 minutes.
- Add quinoa to two bowls then top with tempeh, snap peas, carrots, and extra sauce from the pan.
- Enjoy warm or cool.
Nutrition Info
Calories: 510, Carbohydrate: 55 grams, Protein: 25 grams, Fat: 24 grams
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