Sesame Ginger Tempeh Power Bowl

Pickled pink onions

1/4 cup white wine vinegar

2 teaspoons white sugar

1/4 teaspoon salt

1/2 small red onion, peeled and thinly sliced

Sesame Ginger Vinaigrette

2 tablespoons vegetable oil

2 teaspoons sesame oil

2 teaspoons grated fresh ginger

2 teaspoons rice wine vinegar

2 teaspoons soy sauce

2 teaspoons toasted sesame seeds

Remainder of Recipe

1 (8-ounce) pkg. Lightlife Original Tempeh

1 teaspoon vegetable oil

2 tablespoons soy sauce

2 cups baby spinach or kale

1 large sweet potato, peeled and cut into scant 1/2″ round slices

1 tablespoon olive oil

2 cups cooked tri colour quinoa, room temp

1/2 ripe avocado, cubed

1/2 cup canned chickpeas, rinsed and drained

6 each red and yellow grape cherry tomatoes, halved

1/2 cup pea shoots

For the pickled onions, in a small pot, bring the white wine vinegar, sugar and salt to a boil. Add onions, tossing to coat for 15 seconds. Turn off heat and let sit for 20 minutes, until onions are soft and bright pink in color. Stir ocassionally. Set aside.

For the vinaigrette, in a small bowl, stir together the vegetable and sesame oils along with the ginger, rice wine vinegar, soy sauce and sesame seeds. Set aside.

For the sweet potatoes, heat olive oil in a large non-stick skillet over medium heat. Add sweet potato slices and cook, turning occasionally. Cook until tender, about 15-17 minutes. Remove from het and cut into quarters. Wipe out the skillet.

For the Lightlife Original Tempeh, cut crosswise into 8 triangles. Heat vegetable oil in the non-stick skillet over medium low heat. Cook with 2 tablespoons soy sauce until golden brown, about 2-3 minutes per side. Remove tempeh from pan and cook the baby spinach or kale for 1-2 minutes just until wilted.

Spread the cooked quinoa over the bottom of two plates. Top with warm sweet potato pickled pink onions, sauteed greens, avocado, chickpeas, grape tomatoes and pea shoots. In the center, add the grilled tempeh. Serve with little owls of the vinaigrette.