Serves 2 | Prep Time: 20 min | Cook Time: 20 min
I love both grain and salad bowls. I put my yoga pants on and make myself a bowlful of veggies, grains, and protein—it’s so healthy that sometimes I don’t have to actually do yoga.
Maple-Glazed Tempeh:
1 (8½ oz/240 g) package tempeh, cubed
½ cup (125 mL) vegetable broth
3 tablespoons maple syrup
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
1 tablespoon nutritional yeast
2 teaspoons sesame seeds
2 teaspoons liquid smoke
1 teaspoon garlic powder
1 teaspoon sambal oelek
Peanut Dressing:
¼ cup (60 mL) natural peanut butter
¼ cup (60 mL) vegetable oil
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon maple syrup
Juice from 1 lime
1 teaspoon sambal oelek
Salt, to taste
Quinoa:
1 cup (170 g) quinoa, rinsed
2 cups (500 mL) water
For Serving:
Romaine lettuce leaves, torn into large pieces
Handful of cherry tomatoes, halved
Handful of microgreens
1 recipe Toasted Tortilla Strips ( this page )
For the Maple-Glazed Tempeh:
1. Combine all the ingredients in a saucepan.
2. Bring to a boil, lower the heat, and simmer for about 10 minutes or until the liquid is fully absorbed. Set aside.
For the Peanut Dressing:
3. Place all the ingredients in a bowl.
4. Using an immersion blender or a whisk, blend until combined. Set aside.
For the Quinoa:
5. In a saucepan, combine the quinoa and water.
6. Bring to a boil, cover, then reduce the heat and simmer for 10 minutes or until the liquid is fully absorbed.
7. Use a fork to fluff up the quinoa.
To Assemble:
8. Divide the lettuce between serving bowls.
9. Arrange the tempeh, quinoa, tomatoes, and tortilla strips over top. Enjoy with the peanut dressing.
