Ingredients
- 2 cups kale leaves (chopped)
- 1/2 cup red onion (sliced)
- 1 1/2 cups red cabbage (shredded)
- 1 cup quinoa
- 2 cups frozen edamame (thawed)
- 8 oz tempeh (sliced)
- 3 tbsp teriyaki sauce
- 1/4 cup salad dressing (I used sesame salad dressing)
Instructions
- 1Cook the edamame and quinoa according to the package directions. Place aside.
- 2Pan fry the onion, kale, and cabbage for 5 minutes on medium heat. Remove and place aside.
- 3Pan fry the tempeh with some avocado oil spray, over medium heat, until each side is slightly browned. At the end of cooking, brush each side with teriyaki sauce. Remove from heat.
- 4Assemble bowls with cooked quinoa, shredded cabbage, kale, edamame, and cooked tempeh. Serve with salad dressing of choice.