SMOKY TEMPEH BUDDHA BOWL

YIELD: 2 SERVINGS
A warmth and vibrant lunch is one factor value your time. The elements on this bowl act as enhances to at least one one other, with the added bonus of protein.


INGREDIENTS:

1 small sweet potato, chopped into bite-size objects
1 tablespoon extra virgin olive oil
½ teaspoon salt
¼ cup dry quinoa
½ cup vegetable broth
4 ounces pretend bacon-flavored tempeh Almond Curry Sauce

3 tablespoons almond butter
3 tablespoons dairy-free milk
1½ tablespoons tamari
1 tablespoon rice vinegar
1 tablespoon pink curry paste
To Assemble
2½ cups little one spinach
½ cup chopped pink bell pepper
½ cup chopped purple cabbage


INSTRUCTIONS:

  1. Preheat the oven to 375°F.
  2. Place the sweet potatoes on a baking sheet. Drizzle the oil extreme and evenly toss. Sprinkle with salt. Bake for 30 to 35 minutes or until they’re typically merely pierced with a fork. Put apart.
  3. Within the meantime, prepare dinner dinner the quinoa. Place quinoa in a sieve and rinse successfully. In a small saucepan, combine quinoa and broth. Carry to a boil, cowl, and cut back to a simmer. Prepare dinner dinner for 10 to fifteen minutes or until the broth is absorbed. Take away from the heat and let set with the cover on for 5 minutes.
  4. Decrease the tempeh into ¼-inch slices after which cube.


Almond Curry Sauce

5. Mix the entire elements collectively in a small bowl until clear and successfully blended.

Assembly

6. Fill each salad bowl with the spinach. Make a decorative rim with the spinach options in that case desired. Divide the quinoa and greens between the two bowls and lay in a circle: peppers, quinoa, cabbage, sweet potatoes, and lastly, tempeh. Drizzle the dressing in a circle over all.

Protein: 15 grams per serving Energetic Time: quarter-hour Prepare dinner dinner Time: 35 minutes Full Time: 50 minutes

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