NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Tempeh, sliced

1/2 cup Cooked Lentils

1 cup Broccoli florets

1/2 cup Red Bell Pepper, sliced

1/2 cup Sugar Snap Peas

1 tsp Avocado Oil

1 tsp Toasted Sesame Oil

1 tbsp Tamari

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

PREPARATION

• 1

  Slice the tempeh into thin strips or bite-sized cubes.

• 2

  In a small bowl, whisk together the tamari, grated ginger, and minced garlic to create the stir-fry sauce.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat.

• 4

  Place the tempeh in the skillet and sear for 3-4 minutes per side until golden brown and slightly crispy.

• 5

  Add the broccoli florets, red bell pepper, and sugar snap peas to the skillet with the tempeh.

• 6

  Stir-fry the vegetables for about 4-5 minutes until they are tender-crisp and vibrant in color.

• 7

  Gently fold in the cooked lentils and pour the tamari sauce over the mixture.

• 8

  Toss everything together for another 1-2 minutes until the lentils are heated through and the sauce coats all ingredients evenly.

• 9

  Remove the skillet from the heat and drizzle with toasted sesame oil before serving immediately.