What you’ll need: 4 servings
Sauce:
3/4 C ketchup
1/2 C rice wine vinegar
1/4 C tamari or worcestershire sauce
1 tbsp yellow miso
2 tsp hot sauce (I use Sriracha)
1/2 tsp fresh black pepper
1 clove garlic minced
1/4 C green onion sliced thinly
1/2 C pineapple chopped roughly
1 lemon grass stalk cut into 2-3″ pieces and scored
1 tsp seaseme seeds
(optionaly you could use a store bought sweet and sour sauce)
Bowl:
2 C cooked quinoa (I cook my quinoa with vegetable stock to add flavor)
1 head broccoli steamed
1 head cauliflower steamed
1 yellow squash sliced thinly
1 green zuchinni sliced thinly
1 red bell pepper seeded and de-veined then sliced
1 can of hearts of palm drained and chopped roughly
1 package of tempeh sliced into 1/4″ pieces
What you’ll do:
Combine all ingredients for sauce in a sauce pan, bring to a boil, reduce heat and simmer for 15 minutes
Remove lemon grass and keep warm
Cook quinoa according to package
Steam broccoli and cauliflower
Sautee squash and zuchinni over medium with live oil until translucent
Add red pepper and cook an additional 1-2 minutes
Season squash with sea salt and black pepper
In a large skillet add tempeh and sweet and sour sauce
Cook tempeh for about 10 minutes
Construct bowl
Add quinoa, top with broccoli, cauliflower, squash, zuchinni, peppers, hearts of palm and tempeh
Top with green onions if wanted
Enjoy!!
Kacey Tess 