Yield: 2
Tempeh Buddha Bowl
This tempeh Buddha bowl is packed with plant-based protein, vitamins & fiber.
Cook Time
25 minutes
Total Time
25 minutes
Ingredients
- 4 oz tempeh, sliced
- 1/2 sweet potato, cubed
- 1 small red onion, quartered
- 1 cup broccoli
- 1/2 cup quinoa
- 1 cup kale, or baby kale
Tahini Dressing
- 2 tbsp tahini
- 1 clove garlic, minced
- 2 tbsp apple cider vinegar, or lemon juice
- 1/2 tsp maple syrup
- water to thin as needed
Instructions
- Preheat oven to 350.
- Cook the quinoa according to the package instructions.
- Place the tempeh, onion & sweet potato on a baking tray, give them a small spray of cooking oil, a sprinkle of salt & pepper, and roast for around 25 minutes, or until the sweet potato is tender.
- While the veggies & tempeh are roasting and the quinoa is cooking, combine all dressing ingredients and whisk together.
- 5 minutes before the veggies are cooked, steam the broccoli and kale for around 3-4 minutes, or until they are a vibrant green color.
- Assemble your bowl with the quinoa, tempeh & veggies and drizzle with the tahini dressing.
Nutrition Information:
Yield:
2Serving Size:
1 gramsAmount Per Serving: Calories: 467Total Fat: 17gSaturated Fat: 3gUnsaturated Fat: 12gSodium: 75mgCarbohydrates: 60gFiber: 8gSugar: 7gProtein: 23g
