307 Calories: 53g Cabs | 21g Protein | 17g Fat
Serves 2
Ingredients:
- Quinoa- 1 cup
- Mushroom- 2 cups
- Tempeh- 4 ounces
- Pearl onions- 1 cup
- Butternut squash cubs-1cup
- Paprika – 1 teaspoon
- Thyme-1 teaspoon
- Garlic – 2 Gloves minced
- Scallion- 1 medium size
Instructions
Preheat oven to
350 degrees.
Start cooking your quinoa. I
invested in a rice cooker that has saved my life. I highly recommend it! Bring two
cups of water to boil, add quinoa and scallion cover and bring to simmer. I
usually add scallions to any of my rice-like meals to give the quinoa, farro, or
rice some flavor while it cooks.
Cut pearl onions in half, tempeh
in cubes, and slice mushrooms.
In a nonstick pan add 1/8 cup of
water, minced garlic, and pearl onions. Sauté for 3-5 minutes or until much of
the water has evaporated.
Spray baking
sheet lightly with coconut oil. Add tempeh, mushrooms, and pearl onions, and
garlic to baking sheet. Sprinkle paprika on tempeh and thyme on mushrooms.
Roast veggies for 15- 20 mins.
** I love
crunchy tempeh so after 15 mins I removed all other veggies except for the
tempeh and let it roast for an additional 10 mins. This will change depending
on your preference.
Once quinoa is
ready remove scallion then combine with mushrooms, tempeh, and pearl
onions. I made a quick guacamole and
chopped up lettuce and baby tomatoes to go with the meal. Please let me know how it goes if you try it
or if you want to know how I make quick and dirty guacamole. Enjoy!!
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