Welcome to the easiest meal known to man kind. I’m not kidding, because when do I ever kid about food?
I went to China over a year ago, but even before that trip, I was not a stir fry kinda girl. I never craved it, and to be honest, I’ve never been a Chinese food girl. Italian food owns my heart to be honest. When I got back from China, the idea of anything stir fry basically made me want to vomit, so I didn’t even think of making one.
One day, however, I got an INSANE craving for one. I’m talking massive. Thing is- I hate rice. Strange, right? Well- it’s true. So, quinoa came to the rescue. Quinoa is my favorite grain to eat, as it is a great source of protein and taste delicious. Tempeh also made it’s way into this recipe because, as you may know, I adore tempeh. As you can see, I added black beans on a whim, and I highly recommend you do as well! This recipe is also single serving- what more could you ask for?!
INGREDIENTS (Serves one):
1/3 blocked tempeh, cubed
1 large carrot, diced
1/8 bell pepper, diced
1/4 zucchini, diced
Few bunches of broccoli, diced
1/6 yellow onion, diced
2 tsp coconut (or olive) oil
1/4 cup black beans
Pre-heat your oven to a medium heat, and add the oil to melt. On a cutting board, dice up for veggies and place on the pan. Stir for ten minutes, and once ready, add your tempeh. Cook for an additional five minutes, and turn to a low heat for a few minutes. Add your cooked quinoa, and let sit on the pan for one-two minutes. Once done, place on a plate, add the black beans and avocado, and enjoy!
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