Servings: 4
Prep time: 10 min Cooking time: 25 min
Ingredients
Bowl
8 oz tempeh
1/2 Tbsp olive oil
6 cups, chopped mixed greens
1/2 cup, dry quinoa
1 cup water
1 bunch broccoli, chopped
1 red bell pepper, sliced
1 cup purple cabbage, shredded
Sesame Ginger Dressing
2 Tbsp avocado oil
1/4 cup rice vinegar
1 Tbsp toasted sesame oil
2 Tbsp low-sodium tamari
1 Tbsp maple syrup
1 Tbsp sesame seeds
2 tsp fresh ginger, minced
1 garlic clove, minced
Directions
1. Make sesame ginger dressing by adding all ingredients to a jar and shaking vigorously.
2. Prep quinoa: Add dry quinoa and 1 cup of water to a small pot. Bring to a boil. Cover and reduce to low heat. Cook until water is absorbed, approx. 15 minutes.
3. Take pot off heat and let stand for a few minutes before fluffing the quinoa with a fork. Remove quinoa from pot and rinse the pot for the broccoli.
4. Prep broccoli: Add broccoli and 1/4 cup water to pot. Cover and let broccoli steam until tender (about 4 minutes).
5. Prep tempeh: Heat olive oil in a pan on medium-low heat. Chop tempeh and add to pot. Sauté until golden brown, (about 6 minutes).
6. Assemble bowls: Divide all ingredients evenly between four bowls. Wait to add dressing until you are ready to eat. Enjoy.
