Yield: 2 servings
|Olive oil||1 Tbsp.|
|Sweet potato, peeled, cut into ½” slices||1 each|
|Lightlife® Original Tempeh, cut crosswise into 8 triangles||8 oz.|
|Vegetable oil||1 tsp.|
|Soy sauce||2 Tbsp.|
|Baby spinach||2 cups|
|Tri-color quinoa, prepared||2 cups|
|Pickled onion||⅓ cup|
|Avocado, cubed||½ each|
|Chickpeas, prepared||½ cup|
|Cherry tomatoes, halved||½ cup|
|Pea shoots||½ cup|
|Sesame-ginger vinaigrette, prepared||4 oz.|
- In a large nonstick skillet over medium heat, add olive oil and sweet potatoes. Cook for 15-17 minutes, turning occasionally and adjusting heat as necessary, or until tender when pierced with a knife. Remove sweet potatoes; cut each slice into quarters.
- In the same skillet over low-medium heat, add vegetable oil, Original Tempeh and soy sauce. Cook for 2-3 minutes per side or until golden brown and heated throughout. Remove tempeh; add baby spinach and stir for 1-2 minutes or until wilted.
- Spread quinoa over the bottom of two shallow bowls or plates. Top with warm sweet potato, pickled onions, sautéed spinach, avocado, chickpeas, tomatoes, pea shoots and tempeh. Serve with a side of sesame-ginger vinaigrette.