Tempeh Buddha Bowl
Updated: Aug 20, 2018
1 cup Brussels sprouts, halved
1/4 cup mushrooms, sliced
1/4 cup red onion, finely chopped
3 pieces of romaine lettuce, finely chopped
1/4 cup cauliflower rice
1/4 cup white/brown/wild rice
1 tbsp coconut aminos
1/3 of a package of tempeh, sliced&cubed (or crumbled to make it extra easy)
Salt to taste
1/4 avocado (small), thinly sliced
Prep ingredients (cut, dice, slice)
Heat skillet to medium
Make rice per package instructions (i usually boil 1 cup water and use 1/2 cup rice so I have leftovers)
In a small separate bowl add coconut aminos and tempeh. Toss and let sit.
Place Brussels sprouts in microwave safe bowl and heat for a couple minutes to soften (if you prefer not to use a microwave you can use the stove!)
While Brussels are softening go ahead and place onions and mushrooms on skillet. Sprinkle with salt
Add a splash of water (1 tbsp) and cover
Stir after a couple minutes
Cook until tender. Remove from skillet.
Place softened Brussels sprouts on skillet.
Cook for 3 minutes per side. Remove.
Place tempeh on skillet. Cook until liquid absorbed and gets a bit of a char
Heat cauliflower rice until warm. Mix with regular rice.
Assemble your bowl
Drizzle tahini dressing on top
Garnish with sliced avocado
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