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.


  1. 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.
  2. 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.
  3. 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.