Servings: 4 meals
Calories: 601kcal
Ingredients
Cilantro-Basil Dressing
- ¼ cup olive oil
- ¼ cup fresh lime juice
- 1 tablespoon agave nectar
- ¼ cup cilantro leaves
- ¼ cup basil leaves
- 1 clove garlic
- ½ teaspoon sea salt
For Tempeh
- 8 oz. tempeh sliced into ¼ inch strips
- 2 teaspoon toasted sesame oil
- 2 tablespoon coconut aminos
For Bowl
- 2 cups cooked quinoa
- 4 cups shredded purple cabbage
- 1 cup shelled edamame
- 2 cups broccoli florets
- 1 cup shredded carrots
- ½ cup chopped cashews
- ½ cup fresh basil
- ½ cup cilantro-basil dressing
Instructions
- Combine ingredients for dressing in a blender or nutribullet and blend until smooth. Refrigerate until serving.
- Add sliced tempeh to a small bowl and top with coconut aminos and sesame oil. Gently toss with hands to coat. Set aside for 5 minutes to allow the tempeh to absorb the marinade.
- Heat a medium skillet over medium heat for 1 minute. Add tempeh and sauté for 3 minutes on each side.
- Divide quinoa, cabbage, broccoli, carrots, edamame, cashews, and basil between 4 MPOF round containers and top with sautéed tempeh. Divide dressing between 4 small cups included in the package and serve with each bowl.
Nutrition
Calories: 601kcal | Carbohydrates: 58g | Protein: 23g | Fat: 31g | Sodium: 466mg | Fiber: 13g
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