Craving Chinese takeout but don’t want to splurge on calories? This dish will satisfy those cravings and it’ll pack twice the protein with half of the fat. Plus, this way you won’t be tempted to eat leftover Chinese (again) for breakfast the next morning. From Torre Washington, professional bodybuilder and author of the Nourish Nutrition Plan.
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Prep time 10 min.
Cook time 15 min.
Ingredients
1/3 cup dry basmati brown rice, cooked 8 Brussels sprouts, cut in half 1/8 small yellow onion, diced 3 oz tempeh, cubed 2 Tbsp teriyaki sauce 2/3 scallions 1/3 tsp sesame oil Sea salt, to taste
How to make it
Heat sesame oil in a small- to medium-size pan over medium heat. Add onions, and sauté until caramelized. Add tempeh, and brown until edges are golden. Add Brussels sprouts and 1/8 cup hot water to skillet. Cover, and steam for 3 minutes. Stir, then add 1/8 cup more water, and cover for 3 more minutes. Add teriyaki sauce, and simmer for 3 minutes. Serve, and garnish with sliced scallions.
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Craving Chinese takeout but don’t want to splurge on calories? This dish will satisfy those cravings and it’ll pack twice the protein with half of the fat.
Plus, this way you won’t be tempted to eat leftover Chinese (again) for breakfast the next morning.
From Torre Washington, professional bodybuilder and author of the Nourish Nutrition Plan.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Prep time 10 min.
Cook time 15 min.
Ingredients
1/3 cup dry basmati brown rice, cooked 8 Brussels sprouts, cut in half 1/8 small yellow onion, diced 3 oz tempeh, cubed 2 Tbsp teriyaki sauce 2/3 scallions 1/3 tsp sesame oil Sea salt, to taste
How to make it
Heat sesame oil in a small- to medium-size pan over medium heat. Add onions, and sauté until caramelized. Add tempeh, and brown until edges are golden. Add Brussels sprouts and 1/8 cup hot water to skillet. Cover, and steam for 3 minutes. Stir, then add 1/8 cup more water, and cover for 3 more minutes. Add teriyaki sauce, and simmer for 3 minutes. Serve, and garnish with sliced scallions.
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Prep time 10 min.
Cook time 15 min.
Ingredients
1/3 cup dry basmati brown rice, cooked 8 Brussels sprouts, cut in half 1/8 small yellow onion, diced 3 oz tempeh, cubed 2 Tbsp teriyaki sauce 2/3 scallions 1/3 tsp sesame oil Sea salt, to taste
How to make it
Heat sesame oil in a small- to medium-size pan over medium heat. Add onions, and sauté until caramelized. Add tempeh, and brown until edges are golden. Add Brussels sprouts and 1/8 cup hot water to skillet. Cover, and steam for 3 minutes. Stir, then add 1/8 cup more water, and cover for 3 more minutes. Add teriyaki sauce, and simmer for 3 minutes. Serve, and garnish with sliced scallions.
Prep time 10 min.
Cook time 15 min.
Prep time 10 min.
Cook time 15 min.
Prep time
10 min.
Cook time
15 min.
Ingredients
- 1/3 cup dry basmati brown rice, cooked
- 8 Brussels sprouts, cut in half
- 1/8 small yellow onion, diced
- 3 oz tempeh, cubed
- 2 Tbsp teriyaki sauce
- 2/3 scallions
- 1/3 tsp sesame oil
- Sea salt, to taste
How to make it
Heat sesame oil in a small- to medium-size pan over medium heat. Add onions, and sauté until caramelized. Add tempeh, and brown until edges are golden. Add Brussels sprouts and 1/8 cup hot water to skillet. Cover, and steam for 3 minutes. Stir, then add 1/8 cup more water, and cover for 3 more minutes. Add teriyaki sauce, and simmer for 3 minutes. Serve, and garnish with sliced scallions.
Heat sesame oil in a small- to medium-size pan over medium heat. Add onions, and sauté until caramelized.
Add tempeh, and brown until edges are golden. Add Brussels sprouts and 1/8 cup hot water to skillet. Cover, and steam for 3 minutes.
Stir, then add 1/8 cup more water, and cover for 3 more minutes.
Add teriyaki sauce, and simmer for 3 minutes. Serve, and garnish with sliced scallions.
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