Sesame-Honey Tempeh (or Tofu) and Quinoa Bowl

Name: Sesame-Honey Tempeh (or Tofu) and Quinoa Bowl Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Quinoa & Carrot Slaw; 1.5 cups water; 3/4 cup quinoa rinsed; 2 cups grated carrots; 2 Tbsp rice vinegar; 2 Tbsp toasted sesame seeds; 1 Tbsp sesame oil; 1 Tbsp soy sauce; Sesame-Honey Tempeh (or Tofu); 2 Tbsp sesame oil; 14-16 oz tempeh (or tofu) crumbled; 3 Tbsp honey; 3 Tbsp soy sauce; 2 Tbsp water; 1 tsp cornstarch; 2 scallions sliced

Minutes to Prepare: 15
Minutes to Cook: 25

Number of Servings: 4

Ingredients

Quinoa & Carrot Slaw1.5 cups water3/4 cup quinoa, rinsed2 cups grated carrots2 Tbsp rice vinegar2 Tbsp toasted sesame seeds1 Tbsp sesame oil1 Tbsp soy sauceSesame-Honey Tempeh (or Tofu)2 Tbsp sesame oil14-16 oz tempeh (or tofu), crumbled3 Tbsp honey3 Tbsp soy sauce2 Tbsp water1 tsp cornstarch2 scallions, sliced

Directions

1. To prepare quinoa: Bring 1.5 cups water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 10-14 minutes. Uncover and let stand.
2. To prepare the carrot slaw: Meanwhile, combine carrots, rice vinegar, sesame seeds, 1 Tbsp oil and 1 Tbsp soy sauce in a medium bowl. Set aside.
3. To prepare tempeh: HEat 2 Tbsp oil in a large nonstick skillet over medium heat. Add and cook, stirring frequently, until begining to brown, 7-9 minutes.
4. Combine honey, 3 Tbsp soy sauce, 2 Tbsp water and cornstarch in a small bowl. Add to the pan and cook, stirring, until the sauce has thickened and coats the tempeh, about 1 minute.
5. Divide the quinoa among 4 bowls and top each with 1/2 cup carrot slaw and 3/4 cup tempeh mixture. Sprinkle with scallions.

Serving Size: Makes 4 servings (1/2 cup quinoa & slaw, 3/4 cup tempeh)

Number of Servings: 4

Recipe submitted by SparkPeople user SPARTANBABE.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 382.2
Total Fat: 17.5 g
Cholesterol: 0.0 mg
Sodium: 71.3 mg
Total Carbs: 45.2 g
Dietary Fiber: 5.4 g
Protein: 15.2 g

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