Sort ingredients
skingcope
QR Code
Listen
Pdf
Prepare the Asian tempeh marinade and marinate the tempeh for at least 30 minutes in the refrigerator.
Steam the broccoli and edamame in a steamer basket in a pot on the stove, or in the microwave.
To steam them in the microwave, place the broccoli and edamame in a microwave-safe bowl with 1 tablespoon water. Place a plate on top of the bowl. Microwave for 3-4 minutes. (Add 1-2 minutes if the vegetables are frozen.)
Heat a large skillet on the stove over high heat.
Spray the skillet with cooking spray.
Use tongs to remove the cubes of tempeh from the marinade and add them to the hot skillet.
Cook for 3-4 minutes per side, flip and continue to cook until all sides are golden brown and caramelized.
Divide the cooked quinoa between two bowls.
Divide the seared tempeh and steamed vegetables between the bowls.
Add the shredded carrots and sliced avocado to each bowl.
Drizzle the peanut sauce over the bowl, or serve it on the side.
Garnish the bowls with fresh chopped cilantro and sesame seeds.