Post-Workout · Goal: Recovery

Macro-Friendly Edamame & Tempeh Scramble with Jasmine Rice & Almond Butter

Name: Macro-Friendly Edamame & Tempeh Scramble with Jasmine Rice & Almond Butter
Prep time: 10 min
Cook time: 12 min
Yield: 1 servings
Ingredients: 200g Edamame & Tempeh Scramble; 1 portion (150g) Jasmine Rice; 1 serving Raw Almond Butter; 1 cup Sautéed Mushrooms & Herbs; 1 tbsp Extra Virgin Olive Oil or cooking spray; 1 pinch Sea Salt, Black Pepper, Garlic Powder & Smoked Paprika

Calories: 604 kcal
Protein: 38g
Carbs: 50g
Fat: 28g
Prep Time: 10 mins
Cook Time: 12 mins
Servings: 1

Ingredients

200g Edamame & Tempeh Scramble
1 portion (150g) Jasmine Rice
1 serving Raw Almond Butter
1 cup Sautéed Mushrooms & Herbs
1 tbsp Extra Virgin Olive Oil or cooking spray
1 pinch Sea Salt, Black Pepper, Garlic Powder & Smoked Paprika

Cooking Instructions

Season the edamame & tempeh scramble evenly with garlic powder, smoked paprika, sea salt, and freshly cracked black pepper.
Preheat a non-stick skillet or grill to medium-high heat and coat lightly with cooking spray or extra virgin olive oil.
Cook the edamame & tempeh scramble for 5 to 8 minutes per side until golden brown, thoroughly seared, and cooked through.
Warm or steam the jasmine rice alongside the sautéed mushrooms & herbs.
Plate the edamame & tempeh scramble over jasmine rice and sautéed mushrooms & herbs, then garnish with raw almond butter. Serve immediately while piping hot!