This was one of those kitchen experiments that came out really well. (Can't say the same for the vanilla protein ice cream I attempted again, but one of these days I'll get it right.)  Anyway, this pineapple ginger tempeh bowl is really customizable - use regular tofu or sub chick peas instead of tempeh, try carrots and spinach instead of green beans and peas - as long as you keep the pineapple ginger base I think you'll be good to go. The quinoa was great too, though you could certainly substitute amaranth or wild rice. I loved the sweetness of the pineapple balanced out by the spicy kick of the ginger. Such a good, light meal. Here's what to do: