NUTRITION

SERVINGS

INGREDIENTS

52g Soya Chunks (dry)

1/4 cup Couscous (dry)

1/4 cup Shelled Edamame

1 small Beet, diced

4 Radishes, halved

1/4 Avocado, sliced

1 tbsp Sesame Seeds

1 tsp Olive Oil

1 tbsp Tamari

PREPARATION

• 1

  Soak the soya chunks in hot water for 15 minutes until softened, then squeeze out all excess liquid thoroughly.

• 2

  Preheat your oven to 400°F and toss the diced beets and halved radishes with half of the olive oil on a parchment-lined baking sheet.

• 3

  Roast the vegetables for 20 minutes or until the beets are fork-tender and the radishes are slightly caramelized.

• 4

  Place the dry couscous in a heat-proof bowl, add 1/2 cup of boiling water, cover, and let sit for 5 minutes before fluffing with a fork.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the soya chunks until golden brown and crisp on all sides.

• 6

  Stir in the tamari and a pinch of ground ginger, tossing the chunks until the liquid is fully absorbed and the protein is well-coated.

• 7

  In a large mixing bowl, gently fold the roasted beets, radishes, and thawed edamame into the fluffed couscous.

• 8

  Plate the couscous mixture and top with the seared soya chunks, fresh avocado slices, and a sprinkle of toasted sesame seeds.