Sesame Kale Tempeh Bowl

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Garlic

  Raw

  2 cloves, minced or 6g

• Kale

  Raw

  3 cup, chopped or 201g

• Broccoli

  Raw

  2 cup chopped or 182g

• Tempeh

  4 oz or 113g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Water

  Plain, clean water

  2 tbsp or 30g

• Lime juice

  Raw

  1 lime yields or 44g

• Dijon mustard

  Grey poupon

  ½ tbsp or 8g

• Ginger root

  Raw

  1 tsp or 2g

• Pepper

  Spices, black

  ½ tsp or 1g

• Sesame seeds

  Seeds, whole, dried

  2 tbsp or 18g

Directions

1. Prepare the quinoa according to package instructions.
2. In a small saucepan, heat the sesame oil over medium-high heat. Add the red onion and sauté for 2-3 minutes. Add the garlic, kale, broccoli, and tempeh, and continue to sauté for about 3 minutes.
3. In a small bowl, mix together the soy sauce, water, lime juice, Dijon mustard, ginger, pepper, and sesame seeds. Add this mixture to the saucepan with the vegetables and stir until well combined. Cook for an additional 2 minutes.
4. Serve the cooked quinoa in bowls and top with the vegetable mixture.
5. Enjoy your meal!