Easy-to-make marinated tempeh tops this superfoods salad bowl with sweet potatoes and avocados. What would you add to your power bowl?
Ingredients:
2 Tbsp. fresh orange juice
2 Tbsp. rice vinegar
2 Tbsp. reduced-sodium soy sauce
2 tsp. raw honey (or pure maple syrup)
2 cloves garlic, finely chopped
1 tsp. finely chopped fresh ginger
4 tsp. sesame oil
12 oz. organic tempeh, cut into squares or triangles
8 cups mixed salad greens
½ medium red onion, thinly sliced
2 small oranges (like mandarins or clementines), peeled, separated into sections
1 cup cubed cooked sweet potatoes
1 medium avocado, cut into cubes
Preparation:
1. Preheat oven to 400° F.
2. To make dressing, combine orange juice, vinegar, soy sauce, honey, garlic, ginger, and oil in a medium bowl; whisk to blend. Set aside.
3. Place tempeh in a glass casserole dish. Top with half of dressing; toss gently to blend. Cover tightly with aluminum foil.
4. Bake for 15 minutes, stirring once. Remove foil; cook for 5 more minutes. Do not let tempeh dry out. Cool.
5. While tempeh is baking, assemble bowls by evenly dividing salad greens, onion, oranges, sweet potatoes, and avocado between four serving bowls.
6.Top bowls evenly with tempeh and drizzle evenly with remaining dressing.
Total Time: 35 min.
Prep Time: 15 min.
Yield: 4 servings
For more recipes, visit the Beachbody Blog: http://bchbody.life/25JgpuC
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