This meal is versatile: Swap chicken for the tempeh, cooked farro for the quinoa, and kale for the spinach. And lemon juice or even grapefruit juice works just as well as lime. You could even garnish with scallions or snow peas instead of radishes.


  • 1 (8-ounce) package tempeh
  • 1/4 cup reduced-sodium tamari
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 6 cloves garlic
  • 1 tablespoons peeled and grated ginger
  • 1 cup baby spinach
  • 1/2 cup shredded red cabbage
  • 1/2 cup cooked quinoa
  • 1 cup leftover roasted veggies (such as 1/2 cup each grape tomatoes and broccoli)
  • 2 tablespoons chopped cilantro
  • 1/4 teaspoon toasted sesame oil
  • Sliced radishes, for topping
  • Lime wedge, for serving

Directions :

  1. Heat oven to 425°F. Cut the tempeh crosswise into 2 pieces and place in a foil-lined baking pan.
  2. In a small bowl, whisk together tamari, olive oil, lime juice, garlic, and ginger; spoon over tempeh and turn to coat. Place in the pan and roast until golden brown, 12 to 15 minutes. Let cool.
  3. In a large bowl, combine spinach, cabbage, quinoa, roasted vegetables, and 1 piece of tempeh. (Refrigerate remaining tempeh in an airtight container for another use.) Sprinkle with cilantro and drizzle with sesame oil. Top with sliced radishes and serve with lime wedge.
See also  Turkish Bread