Tempeh, Squash & Yogurt
I’ve been working on eating less meat lately… but that doesn’t mean I’m going totally plant based. I’m just working towards being more sustainable & increasing plant nutrients (both crucial things for our planet and bodies!!!!).
This recipe is a good example of that; no animal meat, but the savory Nancy’s Probiotic Yogurt is grass-fed, organic and lends just a touch of indulgence. The probiotic rich yogurt also helps to enhance your gut biome so you can more easily digest & process more plant fibers. The textures and flavors are also perfect for the current transition into fall flavors.
Ingredients: (2 servings)
1 small Butternut Squash, peeled, cubed & roasted with coconut oil
1 package Tempeh, diced or crumbled
6oz container Nancy’s Probiotic Yogurt - Ginger Peach
2 tbsp Harissa Sauce
1/2 tbsp coconut oil
1 tbsp Maple Syrup (optional)
pinch of Salt
Sauté the tempeh in 1/2 tbsp coconut oil until golden brown. Stir in the harissa, squash and maple syrup. Divide into bowls, sprinkle with salt and top with yogurt.