INGREDIENTS
3 tsp
Ginger
2/3 cup
Green onion
8 oz
Tempeh
4 cups
Vegetables, mixed
3 tsp
Chili garlic sauce
4 tsp
Lime juice
1 tsp
Maple syrup
4 tbsp
Peanut butter, salted creamy
3 cups
Quinoa, cooked
8 tsp
Sesame oil
1/3 cup
Coconut amino
3 tbsp
Water