Receta Maple-Soy Tempeh over Brown Rice with Sauteed Kale
Ingredientes
- For the rice:
- 1 cup long grain brown rice
- 2 ¼ cups water
- ½ teaspoon salt
- 1 teaspoon sesame oil
- For the tempeh:
- 8 ounces three grain tempeh (or your personal favorite), cut into ¼-inch thick slices
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 2 garlic cloves, minced
- Olive oil
- For the kale:
- 1 bunch (about 9 ounces) Lacinato kale, thinly sliced
- 1 tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
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Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 832g | |
Calories 972 | |
Calories from Fat 170 | 17% |
Total Fat 19.35g | 24% |
Saturated Fat 2.86g | 11% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 3904mg | 163% |
Potassium 420mg | 12% |
Total Carbs 180.12g | 48% |
Dietary Fiber 2.9g | 10% |
Sugars 24.9g | 17% |
Protein 16.54g | 26% |