YIELD: 2 SERVINGS
A warm and colorful lunch is something worth your time. The ingredients in this bowl act as complements to each other, with the added bonus of protein.
INGREDIENTS:
Bowl
1 small sweet potato, chopped into bite-size pieces 1 tablespoon extra
virgin olive oil
½ teaspoon salt
¼ cup dry quinoa
½ cup vegetable broth
4 ounces faux bacon-flavored tempeh
Almond Curry Sauce
3 tablespoons almond butter
3 tablespoons dairy-free milk
1½ tablespoons tamari
1 tablespoon rice vinegar
1 tablespoon red curry paste
To Assemble
2½ cups baby spinach
½ cup chopped red bell pepper
½ cup chopped purple cabbage
INSTRUCTIONS:
Bowl
1. Preheat the oven to 375°F.
2. Place the sweet potatoes on a baking sheet. Drizzle the oil over the top and lightly toss. Sprinkle with salt. Bake for 30 to 35 minutes or until they can be easily pierced with a fork. Set aside.
3. Meanwhile, cook the quinoa. Place quinoa in a sieve and rinse well. In a small saucepan, combine quinoa and broth. Bring to a boil, cover, and reduce to a simmer. Cook for 10 to 15 minutes or until the broth is absorbed. Remove from the heat and let set with the cover on for 5 minutes.
4. Cut the tempeh into ¼-inch slices and then cube.
Almond Curry Sauce
5. Mix all the ingredients together in a small bowl until smooth and well combined.
Assembly
6. Fill each salad bowl with the spinach. Make a decorative rim with the spinach tips if so desired. Divide the quinoa and vegetables between the two bowls and lay in a circle: peppers, quinoa, cabbage, sweet potatoes, and lastly, tempeh. Drizzle the dressing in a circle over all.
Protein: 15 grams per serving
Active Time: 15 minutes
Cook Time: 35 minutes
