Quinoa with Tempeh, Sweet Potatoes and Tahini-Miso Sauce

Name: Quinoa with Tempeh, Sweet Potatoes and Tahini-Miso Sauce
Total time: 25 min
Yield: 2 servings
Ingredients: Juice of 1 lime; 1 tablespoon tamari or soy sauce; ½ teaspoon toasted sesame oil; 1 8-ounce package tempeh, cubed; 1 teaspoon avocado oil; 1 medium sweet potato; 1 ½ cups cooked quinoa; 2 tablespoons roasted cashew pieces; 2 teaspoons Tahini; 1 teaspoon White miso paste; 1 tablespoon water; 2-3 teaspoons rice or coconut vinegar; 2-3 cups baby spinach or greens; Sriracha

User Reviews

5.0

6 reviews

Excellent

Total Time
25 mins
Servings
2 servings
Calories
392 kcal
Course
Side Dish, Main Course
Cuisine
American

Quinoa with Tempeh, Sweet Potatoes and Tahini-Miso Sauce

Omar Parker

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Marinated tempeh, sweet potatoes and quinoa combine to make a healthy dinner for two.

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Ingredients

Servings

Juice of 1 lime
1 tablespoon tamari or soy sauce
½ teaspoon toasted sesame oil
1 8-ounce package tempeh, cubed
1 teaspoon avocado oil or other cooking oil that you have on hand
1 medium sweet potato peeled and cut into ½-inch cubes
1 ½ cups cooked quinoa
2 tablespoons roasted cashew pieces

For the Tahini-Miso Sauce:

2 teaspoons Tahini
1 teaspoon White miso paste
1 tablespoon water
2-3 teaspoons rice or coconut vinegar to taste

For serving:

2-3 cups baby spinach or greens
Sriracha for drizzling

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Instructions

Whisk together the lime juice, soy sauce, and sesame oil in a shallow dish; add the tempeh cubes to the dish and toss to coat. Set aside.
Heat a non-stick skillet to medium-high, then add the avocado oil. Add the cubed sweet potato. Cook, turning the sweet potatoes often, until golden brown and tender, 5-10 minutes. Transfer the sweet potatoes to a medium bowl, along with the quinoa, and keep warm.
To the same skillet, add the tempeh cubes and any liquid from the marinade that wasn't absorbed. Cook the tempeh on all sides until golden brown and crispy. Add the quinoa and sweet potatoes back to the skillet and fold in the cashews. Remove from heat.
In a small bowl, whisk together the tahini, miso, and water until smooth. Add vinegar to taste. Set aside.
To serve, arrange the baby spinach on two plates and divide the quinoa mixture onto the spinach. Drizzle with the Tahini-Miso Sauce and Sriracha.

Nutrition Information

Show Details

Calories 392kcal (20%) Carbohydrates 59g (20%) Protein 12g (24%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 6g Sodium 714mg (30%) Potassium 886mg (25%) Fiber 9g (36%) Sugar 7g (14%) Vitamin A 18857IU (377%) Vitamin C 11mg (12%) Calcium 103mg (10%) Iron 5mg (28%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 392 kcal

% Daily Value*

Calories	392kcal	20%
Carbohydrates	59g	20%
Protein	12g	24%
Fat	13g	20%
Saturated Fat	2g	10%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	6g	30%
Sodium	714mg	30%
Potassium	886mg	19%
Fiber	9g	36%
Sugar	7g	14%
Vitamin A	18857IU	377%
Vitamin C	11mg	12%
Calcium	103mg	10%
Iron	5mg	28%