Quinoa with Tempeh, Sweet Potatoes and Tahini-Miso Sauce
Ingredients
The main ingredients
-
1
lime
Juice of
-
1
tablespoon
tamari or soy sauce
-
½
teaspoon
toasted sesame oil
-
1
8-ounce package
tempeh, cubed
-
1
teaspoon
avocado oil or other cooking oil
-
1
medium
sweet potato, peeled and cut into ½-inch cubes
-
1½
cups
cooked quinoa
-
2
tablespoons
roasted cashew pieces
For the Tahini-Miso Sauce
-
2
teaspoons
tahini
-
1
teaspoon
white miso paste
-
1
tablespoon
water
-
2-3
teaspoons
rice or coconut vinegar to taste
For serving
-
2-3
cups
baby spinach or greens
-
to taste
Sriracha for drizzling
Instructions
- Whisk together lime juice, soy sauce, and sesame oil in a shallow dish and add the tempeh cubes to coat.
- Heat a non-stick skillet to medium-high and add avocado oil, then add the cubed sweet potato and cook until golden brown and tender.
- Transfer the sweet potatoes to a bowl with quinoa and keep warm.
- In the same skillet, add the marinated tempeh and cook until golden brown and crispy.
- Fold the quinoa and sweet potatoes back into the skillet with the tempeh and add cashews.
- In a small bowl, whisk together tahini, miso, and water until smooth, adding vinegar to taste.
- To serve, arrange baby spinach on plates, divide the quinoa mixture on top, and drizzle with tahini-miso sauce and Sriracha.
Nutrition Facts (estimated)
Servings
2 servings
Calories
392
Total fat
13g
Total carbohydrates
59g
Total protein
12g
Sodium
714mg
Cholesterol
0mg
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