Tempeh & Quinoa Bowl

Ingredients

• 240.0 g Tempeh
• 2.0 tbsp Soy sauce made from soy (tamari)
• 1.0 15ml Vegetable oil, olive
• 1.0 15ml Spices, paprika
• 7.0 g Syrups, maple
• 415.0 g Quinoa, cooked
• 340.0 g Broccoli, raw
• 1.0 medium (approx 2-3/4" long, 2-1/2 dia.) Peppers, sweet, red, raw
• 60.0 g Spinach, raw
• 130.0 g Oranges, raw, navels
• 20.0 g Seeds, pumpkin seeds (pepitas), raw
• 2.0 15ml Seeds, sesame butter, tahini, unroasted kernels
• 48.0 g Lemon juice, raw
• 1.0 clove Garlic, raw

Instructions

1. Cook the quinoa: 1.5 cups water, boil, then 15 minutes covered on low. Fluff.

2. Toss tempeh with soy sauce, oil, paprika, maple. Pan-fry over medium-high 8 minutes, turning, until browned on several sides.

3. Steam or roast the broccoli and pepper until just tender.

4. Whisk the dressing: tahini, lemon, garlic, warm water to thin.

5. Assemble: quinoa base, spinach (the hot quinoa wilts it), broccoli, pepper, tempeh. Dressing over, then orange segments and pumpkin seeds.