Added to shopping list. Go to shopping list.
Ingredients31 m servings 325 cals
Original recipe yields 2 servings
- Spray a heavy nonstick skillet with cooking spray and place over high heat. Add tempeh and onion; cook and stir until onion softens, about 5 minutes. Add squash and tomatoes; cook and stir until squash begins to soften, 5 to 8 minutes.
- Stir balsamic vinegar, lime juice, and agave nectar into the skillet. Toss until mixture is well coated. Season with pepper and salt. Add arugula; toss until it begins to wilt, 1 to 2 minutes.
- Cook's Note:
- Substitute honey for the agave nectar if desired, but then the dish is no longer vegan.
- Substitute lemon juice for the lime juice if preferred.
Per Serving: 325 calories; 13.1 g fat; 34.9 g carbohydrates; 24.6 g protein; 0 mg cholesterol; 185 mg sodium. Full nutrition