Description
Easy weeknight dinner idea with tempeh, sweet potato noodles, and broccoli drizzled with lemon and tahini. Perfect for a fuss-free meal prep.
Ingredients
- 2 tsp avocado oil, divided
- 2 cups of sweet potato noodles, homemade or store-bought
- 1 head of broccoli, broken into florets
- 1 8-oz. package of tempeh, rinsed and cut into triangles
- 2 TBSP runny tahini
- 1 lemon, squeezed
Instructions
- Heat 1 tsp of avocado oil in a large skillet over medium heat. Add the tempeh triangles and sauté for 10 minutes, flipping 5 minutes in, until both sides are golden brown. Transfer to a plate and set aside.
- Add the remaining 1 tsp of avocado to the skillet. Add in the sweet potato noodles and broccoli and sauté for 10 minutes, stirring often. Vegetables are done when the sweet potato noodles are slightly browned and tender and the broccoli is vibrant green and tender-crisp.
- Add half of the sweet potato noodles and broccoli to a bowl and top with half of the cooked tempeh. Drizzle with 1 TBSP of tahini and squeeze 1/2 lemon on top. Serve immediately.
- Store leftovers in the fridge for 2-3 days and reheat before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Power Bowl, Meal Prep, Pasta
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free