Easy Tempeh Lettuce Wraps Recipe

Ingredients: 1 c. quinoa, 1 small zucchini, 1 small onion, sliced, 1 c. grape tomatoes, 1 tbsp. olive oil, kosher salt, pepper, 8 oz.

roasted tempeh, cut into pieces, 1 c. shredded red cabbage, 3/4 head Boston lettuce, mint leaves, for serving, 1/2 c. plain 2%

Greek yogurt, for serving, lime wedges, for serving. Preheat the oven to 450°F. Prepare quinoa as directed on the box. Cut the

zucchini in half lengthwise, then into 1-inch slices. Combine the zucchini, onion, and grape tomatoes on a rimmed baking sheet.

Drizzle with olive oil and sprinkle with 1/4 tsp of kosher salt and pepper. Bake for 10 to 12 minutes, or until barely soft, then

transfer to a bowl. Add the fluffy quinoa, tempeh, and red cabbage to the dish of veggies and toss to mix. Remove the lettuce

head's leaves. Place quinoa mixture into lettuce leaves, then garnish with mint leaves. Serve with lime wedges and dollop with Greek yogurt.

Want More Stories Like This