Smoky Tempeh Buddha Bowl

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YIELD: 2 SERVINGS

A warm and colorful lunch is something worth your time. The ingredients in this bowl act as complements to each other, with the added bonus of protein.

INGREDIENTS:

Bowl

• 1 small sweet potato, chopped into bite-size pieces 1 tablespoon extra

• virgin olive oil

• ½ teaspoon salt

• ¼ cup dry quinoa

• ½ cup vegetable broth

• 4 ounces faux bacon-flavored tempeh

Almond Curry Sauce

• 3 tablespoons almond butter

• 3 tablespoons dairy-free milk

• 1½ tablespoons tamari

• 1 tablespoon rice vinegar

• 1 tablespoon red curry paste

To Assemble

• 2½ cups baby spinach

• ½ cup chopped red bell pepper

• ½ cup chopped purple cabbage

INSTRUCTIONS:

Bowl

1. Preheat the oven to 375°F.

2. Place the sweet potatoes on a baking sheet. Drizzle the oil over the top and lightly toss. Sprinkle with salt. Bake for 30 to 35 minutes or until they can be easily pierced with a fork. Set aside.

3. Meanwhile, cook the quinoa. Place quinoa in a sieve and rinse well. In a small saucepan, combine quinoa and broth. Bring to a boil, cover, and reduce to a simmer.

Cook for 10 to 15 minutes or until the broth is absorbed. Remove from the heat and let set with the cover on for 5 minutes.

4. Cut the tempeh into ¼-inch slices and then cube.

Almond Curry Sauce

5. Mix all the ingredients together in a small bowl until smooth and well combined.

Assembly

6. Fill each salad bowl with the spinach. Make a decorative rim with the spinach tips if so desired. Divide the quinoa and vegetables 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
Active Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes