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Sesame Tempeh Bowl

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

  1. 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.
  2. Heat a skillet over medium heat. Add tempeh and cook for approximately 5 minutes, turning occasionally.
  3. Add snap peas and shredded carrots and cook an additional 2 minutes.
  4. Add quinoa to two bowls then top with tempeh, snap peas, carrots, and extra sauce from the pan.
  5. Enjoy warm or cool.

Nutrition Info

Calories: 510, Carbohydrate: 55 grams, Protein: 25 grams, Fat: 24 grams


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