1400 700 vegan sweet sesame tempeh with crunchy quinoa salad   peanut sauce hero 2

Sweet Sesame Tempeh

with Crunchy Quinoa Salad & Peanut Sauce

dinner

Quick and Easy Spring Recipes Summer Recipes Winter Recipes <600 Calories Gluten-Free High-Protein Grain Bowl Beans/Legumes Nuts Tempeh Dinner
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
570
FAT
28g
CARBOHYDRATES
55g
PROTEIN
31g

MAIN INGREDIENTS

  1. 4 oz sugar snap peas
  2. 1 scallion
  3. 6 oz precooked quinoa
  4. 2 tsp turbinado sugar
  5. 1 tbsp tamari
  6. 1 tbsp sesame oil
  7. 8 oz tempeh
  8. 2 oz shredded red cabbage
  9. ¼ cup spicy peanut sauce
  10. ¼ cup peanuts
  11. vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see nutrition
Allergens: peanuts, soy, tree nuts
Nutrition

TOOLS

  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce

Thinly slice the sugar snap peas and scallion on the diagonal. Make a small tear in the top of the quinoa bag and microwave for 1 minute

2
Make the sweet sesame sauce

In a small bowl, combine sugar, tamari, sesame oil, and 2 tbsp water. Mix the sweet sesame sauce well.

3
Cook the tempeh

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, crumble the tempeh into the skillet. Cook, tossing occasionally, until the tempeh is browned in places, about 5 to 7 minutes. Add the sweet sesame sauce and cook, stirring, until the sauce has thickened and coats the tempeh, about 1 minute.

4
Toss the salad

In a large bowl, combine the sliced sugar snap peas, sliced scallion, cooked quinoa, and shredded red cabbage. Toss to combine. Add the spicy peanut sauce and toss again until everything is lightly coated. Taste and season with salt and pepper.

5
Serve

Divide the crunchy quinoa salad between bowls. Top with sweet sesame tempeh and sprinkle with peanuts. Dig in!