ROASTED VEGGIE & TEMPEH BOWL

INGREDIENTS :

• 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

Directions:

1. Heat the oven to 425°F. Cut the tempeh into 2 pieces widthwise and place them in a foil-lined baking dish.
2. 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.
3. 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.