Post-Workout · Goal: Recovery

Fit Fuel Edamame & Tempeh Scramble with Roasted Sweet Potato Cubes & Sesame & Oil

Calories

531 kcal

Protein

38g

Carbs

43g

Fat

23g

Prep Time

10 mins

Cook Time

22 mins

Servings

1

Ingredients

• 200g Edamame & Tempeh Scramble
• 1 portion (150g) Roasted Sweet Potato Cubes
• 1 serving Sesame Oil & Seeds
• 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

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 roasted sweet potato cubes alongside the sautéed mushrooms & herbs.
5. Plate the edamame & tempeh scramble over roasted sweet potato cubes and sautéed mushrooms & herbs, then garnish with sesame oil & seeds. Serve immediately while piping hot!