Hoisin Tempeh Quinoa Bowls

• porzioni: 4 servings
• tempo di preparazione: 10 minutes
• tempo totale: 30 minutes

Ingredienti

8 oz tempeh (cut in strips)

2 tbsp hoisin sauce

2 tbsp low sodium soy sauce (or tamari)

2 tbsp olive oil

1/2 tsp white pepper

1/3 cup tahini

1 tbsp balsamic vinegar

1 tbsp low sodium soy sauce (or tamari)

1 lemon (juiced, plus more to taste)

1/2 tsp pepper

water (as needed)

1 tbsp olive oil

1 small yellow onion (sliced)

10 oz shredded cabbage (about 4 cups)

pinch of salt

1 tbsp low sodium soy sauce (or tamari)

2 cups quinoa (cooked)

1 avocado

spinach

cilantro (chopped)

green onion (chopped)

Istruzioni

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Slice the tempeh and combine the rest of the ingredients in a bowl. Dip each piece of tempeh in the marinade and place on the baking sheet. Place in the oven and bake for 15-20 minutes, flipping halfway.*

While the tempeh is cooking, prepare everything else. Combine the dressing ingredients in a bowl and stir to combine. Add water until the desired consistency is reached and add more lemon juice to taste. Set aside.

To make the wilted cabbage, heat the oil in a pan over medium heat. Add the onion and cook for 2-3 minutes, stirring frequently. Add the cabbage, salt & soy sauce and cook down until the cabbage is wilted, but still crunchy. Remove from the heat.

To assemble, layer quinoa, spinach, cabbage, tempeh and avocado in each bowl. Top with the tahini dressing, cilantro and green onion. This can be served hot or cold.

Nutrizione

• Calorie: 582 kcal
• Grassi Totali: 37 g
• Grassi Saturi: 6 g
• Colesterolo: 1 mg
• Sodio: 723 mg
• Carboidrati Totali: 49 g
• Fibra Alimentare: 11 g
• Zuccheri Totali: 8 g
• Proteine: 22 g