Tempeh, a protein-packed, plant-based superfood has roots that date back thousands of years, originating in Indonesia. It’s an all-natural protein source made most often from fermented soybeans, water and rice. Tempeh is loaded with vitamins and minerals like calcium, manganese, phosphorus and iron, and has all nine essential amino acids. It has a firm texture, a nutty taste and can be baked, fried, steamed or grilled.
Sesame Ginger Tempeh Power Bowls With Quinoa and Sweet Potatoes
Pickled Pink Onions
1/4 cup white wine vinegar
2 teaspoons white sugar
1/4 teaspoon salt
1/2 small red onion, peeled and thinly sliced
In small pot, bring white wine vinegar, sugar and salt to boil. Add onions and toss to coat 15 seconds. Turn off heat and let sit 20 minutes, stirring occasionally, until onions are soft and bright pink. Set aside.
Sesame Ginger Vinaigrette:
2 tablespoons vegetable oil
2 teaspoons sesame oil
2 teaspoons grated fresh ginger
2 teaspoons rice wine vinegar
2 teaspoons soy sauce
2 teaspoons toasted sesame seeds
In small bowl, stir vegetable and sesame oils with ginger, rice wine vinegar, soy sauce and sesame seeds. Pour into two small ramekins. Set aside.
1 tablespoon olive oil
1 large sweet potato, peeled and cut into 1/2-inch slices
In large nonstick skillet over medium heat, heat olive oil. Add sweet potato slices and cook, turning occasionally, 15-17 minutes, adjusting heat as necessary until tender when pierced with knife. Remove to cutting board and cut each slice into quarters. Wipe out skillet.
1 package (8 ounces) Lightlife Original Tempeh
1 teaspoon vegetable oil
2 tablespoons soy sauce
2 cups baby spinach or kale
2 cups cooked tri-color quinoa, at room temperature
1/2 ripe avocado, cubed
1/2 cup canned chickpeas, rinsed and drained
6 red grape cherry tomatoes, halved
6 yellow grape cherry tomatoes, halved
1/2 cup pea shoots
Cut tempeh crosswise into eight triangles. In nonstick skillet over medium-low heat, heat vegetable oil. Cook tempeh with soy sauce until golden brown and warm, 2-3 minutes per side. Remove tempeh from pan and add baby spinach or kale; stir 1-2 minutes just until wilted.
To assemble bowls: On bottoms of two shallow bowls or plates, spread cooked quinoa. Top with piles of warm sweet potatoes, pickled pink onions, sauteed spinach or kale, avocado, chickpeas, grape tomatoes and pea shoots. Top with tempeh and serve with sesame ginger vinaigrette.