Name: Citrus-Ginger Tempeh & Edamame Power Bowls
Prep time: 20 min
Cook time: 30 min
Yield: Serves 4
Ingredients: 16 ounces plain tempeh, cut into ¾-inch cubes; 2 cups shelled edamame, cooked and drained; 2 cups cooked quinoa; 4 cups broccoli florets; 1 large red bell pepper, cut into strips; 2 cups finely shredded red cabbage; 2 medium carrots, cut into matchsticks or grated; 2 medium oranges, peeled and segmented; 2 teaspoons extra-virgin olive oil; 2 scallions, thinly sliced; ⅓ cup fresh orange juice; 2 tablespoons rice vinegar; 1 tablespoon fresh lime juice; 1 tablespoon tahini; 2 teaspoons finely grated fresh ginger; 1 small garlic clove, finely grated; 1 teaspoon pure maple syrup; ¼ teaspoon crushed red pepper, optional; ¼ teaspoon fine sea salt; Black pepper, to taste

Power Bowls

16 ounces plain tempeh, cut into ¾-inch cubes

2 cups shelled edamame, cooked and drained

2 cups cooked quinoa

4 cups broccoli florets

1 large red bell pepper, cut into strips

2 cups finely shredded red cabbage

2 medium carrots, cut into matchsticks or grated

2 medium oranges, peeled and segmented

2 teaspoons extra-virgin olive oil

2 scallions, thinly sliced

Directions

Heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Steam the tempeh for 10 minutes, then pat it dry. This softens its natural bitterness and helps it absorb the dressing.
Whisk all dressing ingredients until smooth. Reserve half for serving. Toss the tempeh with 2 tablespoons of the remaining dressing.
Arrange the tempeh, broccoli and bell pepper on the baking sheet. Drizzle the vegetables with the olive oil and season with black pepper. Roast for 22–28 minutes, turning once, until the tempeh is browned and the vegetables are tender-crisp.
Divide the quinoa, edamame, cabbage and carrots among four bowls. Add the roasted tempeh and vegetables, then finish with orange segments and scallions.
Spoon the reserved citrus-ginger dressing over each bowl just before serving.

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