Name: Grilled Tempeh Steak with Creamy Quinoa and Roasted Brussels Sprouts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 135g Tempeh; 40g Quinoa (dry); 100g Brussels Sprouts; 3 tbsp Non-fat Greek Yogurt; 1 tbsp Nutritional Yeast; 1 tbsp Tamari

Nutrition

Per serving

504 calories

Protein: 45g; 32% of calories
Carbs: 52g; 38% of calories
Fat: 18g; 30% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Slice the tempeh into thick steaks and marinate in tamari for 10 minutes.
Halve the Brussels sprouts, place them on the baking sheet, and roast for 20 minutes until the edges are golden.
Rinse the quinoa and simmer in a small pot with 1/2 cup of water until the liquid is fully absorbed.
Heat a non-stick grill pan over medium-high heat and sear the tempeh steaks for 4 minutes per side until charred.
Stir the Greek yogurt and nutritional yeast into the warm quinoa until it reaches a thick, creamy consistency.
Arrange the creamy quinoa on a plate, top with the grilled tempeh, and serve with the roasted sprouts.

Nutrition

Ingredients

Instructions

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