ROASTED VEGGIE & TEMPEH BOWL

Directions:

1. Heat oven to 425°F.
2. Cut the tempeh crosswise into 2 pieces and place in a foil-lined baking pan.
3. In a small bowl, whisk together tamari, olive oil, lime juice, garlic, and ginger; spoon over tempeh and turn to coat.
4. Place in the pan and roast until golden brown, 12 to 15 minutes.
5. Let cool.
6. In a large bowl, combine spinach, cabbage, quinoa, roasted vegetables, and 1 piece of tempeh. (Refrigerate remaining tempeh in an airtight container for another use.)
7. Sprinkle with cilantro and drizzle with sesame oil.
8. Top with sliced radishes and serve with lime wedge.