Easy Tempeh Lettuce Wraps

Finally, a filling, 20-minute vegetarian recipe that’ll please kids and adults alike.

Ingreadient

• 1 c. quinoa
• 1 small zucchini
• 1 small onion, sliced
• 1 c. grape tomatoes
• 1 Tbsp. olive oil
• kosher salt
• pepper
• 8 oz. roasted tempeh, cut into pieces
• 1 c. shredded red cabbage
• 3/4 head Boston lettuce
• mint leaves, for serving
• 1/2 c. plain 2% Greek yogurt, for serving
• lime wedges, for serving

Direction

1. Heat oven to 450°F. Cook quinoa per package directions.
2. Halve zucchini lengthwise and cut into 1-in. pieces. On rimmed baking sheet, toss zucchini, onion, and grape tomatoes with olive oil, and season with 1/4 tsp. each kosher salt and pepper. Roast until just tender, 10 to 12 min.; transfer to bowl.
3. Fluff quinoa and add to bowl with vegetables along with tempeh and red cabbage; toss to combine.
4. Separate leaves from lettuce head. Fill lettuce leaves with quinoa mixture and top with mint leaves. Dollop with Greek yogurt and serve with lime wedges.