Roasted Tempeh & Green Beans with Ginger-Tahini Sauce

🥘 Ingredients

• blocks of tempeh 2
• fresh French green beans or fresh green beans 12-16 oz
• Extra
• Kosher
• soy sauce or tamari 2 tsp
• pure maple syrup 2 tsp
• ground ginger ½ tsp
• Ginger-Tahini Sauce ½ cup
• large lime 1
• Medjool dates 4-6
• Cooked Quinoa 3 cup
• fresh mint leaves 1 cup

Tempeh Triangles

1. 1

   Prepare: blocks of tempeh .
2. 2

   Optional: If sensitive to bitter flavors, steam the tempeh. Stove: Place the tempeh in a large steamer basket fitted in a saucepan with a few inches of water. Bring to a rapid simmer, cover, and steam for 10 minutes . Instant Pot: Add 1 to 1 ½ cups (240 to 360 mL) water to the inner pot. Place the tempeh in a steamer basket and lower into the pot. Cook on high pressure for 4 minutes, then do a quick release.
3. 3

   Place the tempeh blocks on a cutting board. Slice into 4 equal rectangle crosswise.
4. 4

   Place each section on its side and slice it in half lengthwise to make it thinner, about ¼ inch (.6 cm) thick.
5. 5

   Slice each thin rectangle diagonally to form triangles (see this image for reference). One (8-ounce / 227g) block yields 16 triangles.
6. 6

   Refrigerate in an airtight container for up to 5 days.
7. 7

   Gather: fresh French green beans or fresh green beans , Extra virgin olive oil, Kosher salt and freshly cracked black pepper. For the tempeh: soy sauce or tamari , pure maple syrup , ground ginger , Tempeh Triangles (from 2 8-ounce / 227g blocks) (from meal prep), Ginger-Tahini Sauce , large lime , Medjool dates , Cooked Quinoa , fresh mint leaves .
8. 8

   Arrange a rack in the top third of the oven and another on the bottom third. Preheat to 425ºF / 220ºC. Line two rimmed sheet pans with parchment paper.
9. 9

   Prep the green beans. Add the green beans to a medium bowl. Toss with 1 tbsp olive oil, a heaping 1/2 tsp salt, and a few cracks of pepper. Transfer to one of the lined pans.
10. 10

    Prep the tempeh. In the same bowl, whisk together 2 tbsp olive oil, the soy sauce, maple syrup, ground ginger, and black pepper. Add the Tempeh Triangles and toss gently with a silicone spatula to coat. Transfer to the other prepared sheet pan, spreading out so they don’t touch.
11. 11

    Roast the tempeh and green beans. Place the tempeh on the lower rack and the green beans on the top rack. Roast both for 8 minutes , then toss. Roast the green beans for another 4 to 6 minutes, until tender-crisp with lightly browned edges. Roast the tempeh for another 10 to 14 minutes, until golden and slightly crisp.
12. 12

    While the tempeh and green beans roast, make your side salad (if you’re making one) and prep the other ingredients. Ginger-Tahini Sauce: Thin with 1-2 tbsp lime juice (or water) until pourable. Dates (optional): If using, finely chop. For a pop of sweetness in every bite, use the larger amount. Quinoa: Warm the Cooked Quinoa in the microwave. Chop the mint. Stir 2 tsp of lime juice and the chopped mint into the warmed quinoa.
13. 13

    Divide the herbed quinoa into bowls. Top with the chopped dates (if using) and roasted tempeh and green beans. Drizzle with the Ginger-Tahini Sauce. Serve with your side salad if you made one.