Tempeh Power Bowl

Tempeh Power Bowl

Ingredients

By Nicole Osinga, RDN
  • 2 cups Kale Leaves (chopped)
  • 1/2 cup Red Onion (sliced)
  • 1 1/2 cups Red Cabbage (shredded)
  • 1 cup Quinoa
  • 2 cups Frozen Edamame (thawed)
  • 8 oz Tempeh (sliced)
  • 3 tbsp Teriyaki Sauce
  • 1/4 cup Salad Dressing (I used Sesame Salad Dressing)

Instructions

  1. Cook the edamame and quinoa according to the package directions. Place aside.
  2. Pan fry the onion, kale, and cabbage for 5 minutes on medium heat. Remove and place aside.
  3. Pan fry the tempeh with some avocado oil spray, over medium heat, until each side is slightly browned. At the end of cooking, brush each side with teriyaki sauce. Remove from heat.
  4. Assemble bowls with cooked quinoa, shredded cabbage, kale, edamame, and cooked tempeh. Serve with salad dressing of choice.