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Servings: 2, Prep Time: 10 min (plus 20 min to marinate), Cook Time: 20 min
Ingredients
- 1 tbsp (16 g) almond butter
- 1/2 tbsp (7 g) rice vinegar
- 1 tbsp (15 g) water
- 1 tbsp (14 g) coconut aminos
- 1/2 tbsp (4 g) sesame seeds
- 1/2 tsp (1.5 g) garlic powder
- 1 medium sweet potato, cut into small cubes
- 6 oz (170 g) tempeh, cut into small cubes
- 3/4 cup (195 g) canned chickpeas
- 1 cup (57 g) shredded purple cabbage
- 1 cup (20 g) arugula or rocket
- 1 cup (70 g) cooked brown rice
Directions
- In a medium bowl mix together almond butter, rice vinegar, water, coconut aminos, sesame seeds, and garlic powder.
- Toss tempeh, sweet potato, and chickpeas with almond butter marinade. Allow to marinate in the refrigerator for 20 minutes.
- Preheat oven to 400°F (204°C).
- Spread tempeh, sweet potato cubes, and chickpeas on a baking sheet and bake for 15-20 minutes.
- Add brown rice to two bowls and top with shredded cabbage, arugula, cooked tempeh, sweet potato, and chickpeas.
- Serve warm or cooled.
Nutrition Info
Calories: 507, Carbohydrate: 68 grams, Protein: 26 grams, Fat: 17 grams
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