Description
Easy plant-based stir-fry with tempeh, broccoli, and mushrooms. Light, filling, and perfectly spiced. Perfect for meal prep and easy weeknight dinners.
Ingredients
- 1 large head of broccoli, broken into florets and then roughly chopped
- 8 oz. white button mushrooms
- 1 8 oz. package tempeh, cut into 1” cubes
- avocado oil spray
- 1 cup cooked quinoa
- pinch of Himalayan sea salt
- pinch of red pepper flakes
For serving
- sesame seeds
- sriracha
- hummus
- avocado
Instructions
- Spray a large nonstick pan with avocado oil and heat it over medium high.
- Once it’s warm, add the tempeh, mushrooms, and broccoli to the skillet and heat everything skillet for 8-10 minutes, flipping frequently, until all sides are golden brown.
- Season everything with a pinch of Himalayan sea salt and a pinch of red pepper flakes.
- Turn off the heat and add the cooked quinoa to the pan. Toss everything to combine and cover for 1 minute to heat throughout.
- Divide the mixture between two bowls and serve it immediately with sesame seeds, sriracha, and your choice of hummus and avocado.
- Store leftovers in the refrigerator for 3-5 days and reheat before serving.
Notes
Recipe adapted from the Tone It Up Nutrition Plan
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Entree, Main Dish
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free