Post-Workout · Goal: Recovery

Macro-Friendly Edamame & Tempeh Scramble with Pearl Couscous & Almond Butter

Calories

616 kcal

Protein

38g

Carbs

53g

Fat

28g

Prep Time

15 mins

Cook Time

17 mins

Servings

1

Ingredients

• 200g Edamame & Tempeh Scramble
• 1 portion (150g) Pearl Couscous
• 1 serving Raw Almond Butter
• 1 cup Charred Asparagus Spears
• 1 tbsp Extra Virgin Olive Oil or cooking spray
• 1 pinch Sea Salt, Black Pepper, Garlic Powder & Smoked Paprika

Cooking Instructions

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