NUTRITION

SERVINGS

INGREDIENTS

4 oz tempeh

2 oz soy curls

1.5 oz pea protein crumbles

1.5 tbsp olive oil

0.5 whole avocado

1 cup broccoli florets

0.5 cup red bell pepper

2 tbsp coconut aminos

1 tsp garlic powder

1 tsp onion powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the soy curls and pea protein crumbles in a medium bowl and cover with warm water for 10 minutes to rehydrate.

• 2

  Drain the rehydrated proteins thoroughly, squeezing out excess moisture, and pat dry with a clean towel.

• 3

  Cut the tempeh into half-inch cubes.

• 4

  Heat the olive oil in a large skillet over medium-high heat until shimmering.

• 5

  Add the tempeh, soy curls, and pea protein to the skillet and sauté until they are golden and develop a crisp exterior.

• 6

  Add the broccoli florets and sliced red bell pepper to the pan, cooking for 5 minutes until the vegetables are tender.

• 7

  Season the mixture with garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 8

  Pour in the coconut aminos and stir for 2 minutes until the proteins are coated in a glossy, savory glaze.

• 9

  Divide the mixture into bowls and top with the fresh avocado slices.