SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 20 MINUTES
INGREDIENTS
1 tbsp [16 g] Almond Butter
0.5 tbsp [7 g] Rice Vinegar
1 tbsp [14.8 g] Water
1 tbsp [14 g] Coconut Aminos
4 g Sesame Seeds
0.5 tsp [1.4 g] Garlic Powder
1 sweetpotato, 5″ long [130 g] Sweet Potato
(Cut into small cubes)
6 oz [170.1 g] Tempeh (Cut into small cubes)
0.75 cup [187.5 g] Chickpeas (canned and
drained) (Drained and rinsed)
1 cup [56.7 g] Shredded Red Cabbage
1 cup [20 g] Arugula (Rocket)
0.25 cup, dry [31.25 g] Brown Rice (Uncooked)
DIRECTIONS
1. Cook rice according to package.
2. In a medium bowl mix together almond
butter, rice vinegar, water, coconut aminos,
sesame seeds, and garlic powder.
3. Toss tempeh, sweet potato, and chickpeas
with almond butter marinade. Allow to
marinate in the refrigerator for 20 minutes.
4. Preheat oven to 400°F (204°C).
5. Spread tempeh, sweet potato cubes, and
chickpeas on a baking sheet and bake for
15-20 minutes.
6. Add brown rice to two bowls and top with
shredded cabbage, arugula, cooked tempeh,
sweet potato, and chickpeas.
7. Serve warm or cooled.
NUTRITION INFO
Energy : 513 kcal Fat : 16.7 g Carbs : 69.8 g Protein : 25.6 g Fiber : 9.2 g Sugar : 9.7 g
