Pineapple Teriyaki Stir Fry
Ingredients
- 1Tbs coconut oil
- 1 lb. tempeh
- 1/4 tsp sea salt
- chili flakes to taste
- 1/4 tsp freshly ground black pepper
- 1 medium yellow onion diced
- 1-2 tbsp coconut aminos (depending on how salty you want, tastes like soy sauce)
- 1 cup pineapple diced
- 1 medium red pepper diced
- 3 romaine hearts
- 1 can organic black beans
- ½ cup raw almonds, chopped small
Sides
- 2 cups cooked brown rice (can substitute another complex carb of your choice, or skip it altogether, or serve with cauliflower rice for a lower carb option)
Directions
1) Prepare all vegetables.
2) Cut tempeh into 1″ pieces, and season lightly with sea salt and freshly ground black pepper.
3) Heat a large skillet over medium-high heat and add ½ the coconut oil, add the tempeh and cook for a few minutes on each side, I like it nice and crispy!
4) In a second pan, add onions and peppers to the pan and cook about 5 minutes.
5) Add a small splash of coconut aminos (about 2 Tbs) and continue to cook another 5 minutes,
6) Add pineapple and black beans, and cook for about 5 minutes until soft.
7) Serve over chopped romaine.