TOTAL TIME: 30 MINUTES • FOR 1 PORTION
This meal is versatile: swap chicken for tempeh, cooked farro for quinoa, and kale for spinach. And lemon juice or even grapefruit juice works just as well as lime. You can even garnish with green onions or snow peas instead of radishes.
- 1 package (8 ounces) tempeh
- 1/4 cup reduced-sodium tamari
- 3 tablespoons of olive oil
- 2 tablespoons lime juice
- 6 garlic cloves
- 1 tablespoon peeled and grated ginger
- 1 cup baby spinach
- 1/2 cup shredded red cabbage
- 1/2 cup cooked quinoa
- 1 cup leftover roasted vegetables (such as 1/2 cup grape tomatoes and broccoli)
- 2 tablespoons chopped cilantro
- 1/4 teaspoon toasted sesame oil
- Sliced radishes, for garnish
- Lime wedge, to serve
- Heat the oven to 425°F. Cut the tempeh into 2 pieces widthwise and place them in a foil-lined baking dish.
- In a small bowl, whisk together tamari, olive oil, lime juice, garlic and ginger; pour over tempeh and turn to coat. Place in skillet and roast until golden brown, 12 to 15 minutes. Let cool.
- In a large bowl, combine the spinach, cabbage, quinoa, roasted vegetables and 1 piece of tempeh. (Refrigerate remaining tempeh in an airtight container for another use.) Sprinkle with cilantro and drizzle with sesame oil. Garnish with radish slices and serve with a lime wedge.