After a long day in the city, I need to feed my body what it craves: nutrients! The more color on your plate, the better the dish is for you. My Colorful Quick Bowl will nourish you without any further exhaustion. Food is a celebration, reward yourself with something healthy!!
- 4 ounces Tempeh
- 2 big leaves of Red Chard
- 1/2 a small Sweet Potato
- 1/2 Avocado
- 1 Radish
- 1 teaspoon minced Ginger Root
- 2 Cloves Garlic
- Beech Mushrooms
- Soy Sauce
- Olive Oil
- Sunflower Seeds
- Black Sesame Seeds
- Salt and Cracked Black Pepper
- optional: nutritional yeast for topping!
Prepare everything first!
Peel and thinly slice the sweet potato into rounds. Wash and chop the red chard. Dice the tempeh into cubes. Mince garlic and ginger. Slice the radish and the avocado. Cut the ends off of the beech mushrooms.
In a big non-stick skillet, heat up olive oil on a medium setting and let the sweet potato and tempeh get browned on one side. Flip everything over and add a couple dashes of soy sauce and a splash of water. Keep a cup of water on hand to use at your discretion: keep adding liquids as the liquids get absorbed. When tempeh is soft, the skillet it can be covered and removed from heat.
While all of that is working its magic, prepare a smaller skillet for the chard. Heat up a little bit of olive oil with the garlic and ginger on a medium setting. When it becomes fragrant, add the chard with a little splash of water and soy sauce. When the shard starts to shrink a bit and the liquids start to boil, carve out a little bubbly zone to place the beech mushrooms. Cover and remove from heat.
Now that everything is off of the heat, start to plate the food! Chard, tempeh, and sweet potatoes are the main attraction, followed by avocado, radish and beech mushroom, and lastly sprinkle the sesame, sunflower seeds, salt and pepper.
© Nimai\'s Cookbook