Ingredients:
1/2 cup quinoa
1 tsp olive oil
1 red bell pepper, seeded and diced
1 16 oz bag of frozen broccoli, steamed
2 tbsp peanut butter
1 tbsp lime juice
1 tbsp water
1 tsp soy sauce
1/2 tsp coconut sugar (or brown sugar)
1/2 tsp ginger
salt and pepper to taste
8 oz roasted tempeh (see recipe below)
2 tbsp chopped roasted peanuts
Directions:
- Cook the quinoa according to package directions. While the quinoa is cooking, heat the olive oil in a medium skillet over medium-high heat. Add the red pepper and cook for about 3 minutes, until softened. Transfer the red pepper and broccoli to a large bowl.
- Whisk the peanut butter, lime juice, water, soy sauce, sugar, and ginger in a small bowl. When the quinoa is done, transfer it to the bowl with the veggies and toss everything with the peanut sauce. Season with salt and pepper to taste. Serve topped with peanuts, sliced avocado and roasted tempeh.
Roasted Tempeh
Ingredients:
3 tablespoons soy sauce
1 tablespoon maple syrup
1 tablespoon olive oil
1 clove garlic, minced
A pinch or two of freshly ground pepper
1 8 oz package tempeh, cut into slices
Directions:
- Whisk together all ingredients except the tempeh. Pour mixture over tempeh and allow to marinate for 15-20 minutes.
- Preheat the oven to 400 degrees. Bake the tempeh for about 15-20 minutes.
{Recipe adapted from ohmyveggies.com}
