This isn’t your average grain bowl! Turn things up a notch with pink pickled onions, avocado, and Lightlife Original Tempeh.
PLANT-BASED / 1 HR / SERVES 2
Ingredients:
Pickled pink onions
1/4 cup organic white wine vinegar
2 teaspoon organic white sugar
1/4 teaspoon salt
1/2 small red organic onion, peeled and thinly sliced
Sesame Ginger Vinaigrette
2 tablespoon organic vegetable oil
2 teaspoon organic sesame oil
2 teaspoon organic ginger, freshly grated
2 teaspoon organic rice wine vinegar
2 teaspoon organic soy sauce
2 teaspoon toasted sesame seeds
1 (8-ounce) pkg. @LightlifeFoods Original Tempeh
1 teaspoon organic vegetable oil
2 tablespoon soy sauce
2 cups organic baby spinach or kale
1 large organic sweet potato, peeled and cut into scant 1/2″ round slices
1 tablespoon organic olive oil
2 cups cooked tri color organic quinoa, room temp
1/2 ripe organic avocado, cubed
1/2 cup canned organic chickpeas, rinsed and drained
6 each red and yellow organic grape cherry tomatoes, halved
1/2 cup pea shoots
Directions:
- For the pickled onions, in a small pot, bring the white wine vinegar, sugar and salt to a boil. Add onions, tossing to coat for 15 seconds. Turn off heat and let sit for 20 minutes, until onions are soft and bright pink in color. Stir occasionally. Set aside.
- For the vinaigrette, in a small bowl, stir together the vegetable and sesame oils along with the ginger, rice wine vinegar, soy sauce and sesame seeds. Set aside.
- For the sweet potatoes, heat olive oil in a large non-stick skillet over medium heat. Add sweet potato slices and cook, turning occasionally. Cook until tender, about 15-17 minutes. Remove from heat and cut into quarters. Wipe out the skillet.
- For the Lightlife® Original Tempeh, cut crosswise into 8 triangles. Heat vegetable oil in the non-stick skillet over medium low heat. Cook with 2 tablespoons soy sauce until golden brown, about 2-3 minutes per side. Remove tempeh from pan and cook the baby spinach or kale for 1-2 minutes just until wilted.
- Spread the cooked quinoa over the bottom of two plates. Top with warm sweet potato, pickled pink onions, sauteed greens, avocado, chickpeas, grape tomatoes and pea shoots. In the center, add the grilled tempeh. Serve with little bowls of the vinaigrette.
Recipe provided by INFRA.
