Sesame Kale Tempeh Bowl

Ingredients

• Quinoa

  Uncooked

  ¾ cup or 128g

• Sesame oil

  Salad or cooking

  ¾ tbsp or 10g

• Red Onion

  Freshdirect

  ⅜ small raw or 26g

• Garlic

  Raw

  1 ½ cloves, minced or 5g

• Kale

  Raw

  2 ¼ cup, chopped or 151g

• Broccoli

  Raw

  1 ½ cup chopped or 137g

• Tempeh

  3 oz or 85g

• Soy sauce

  Made from soy (tamari)

  1 ½ tbsp or 27g

• Water

  Plain, clean water

  1 ½ tbsp or 22g

• Lime juice

  Raw

  ¾ lime yields or 33g

• Dijon mustard

  Grey poupon

  ⅜ tbsp or 6g

• Ginger root

  Raw

  ¾ tsp or 2g

• Pepper

  Spices, black

  ⅜ tsp or 0.8g

• Sesame seeds

  Seeds, whole, dried

  1 ½ tbsp or 14g

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!