A hearty bowl layering crisp seared tempeh, warm quinoa, roasted sweet potato and crunchy vegetables under a rich cashew-curry drizzle.
20m prep · 55m cook · 4 servings
- 16 oz Tempeh
- 4 tbsp Soy Sauce
- 2 tsp Sesame Oil
- 2 tbsp Rice Vinegar
- 3 tbsp Vegetable Oil
- 1 cup Quinoa
- 2 ⅛ cups Water
- 2 whole Sweet Potatoes
- ¾ tsp Salt
- Black Pepper
- 8 cups Mixed Greens
- 1 whole Red Bell Pepper
- 1 cup Purple Cabbage
- 2 whole Avocado
- 3 tbsp Cashew Butter
- 3 tbsp Coconut Milk
- 1 tsp Red Curry Paste
Instructions
Estimated nutrition (per serving)
Calories775 kcal
Protein33g
Carbs64g
Fat45g
Fiber17g
Sodium1350mg
Sugar7g
