• Mary

Tempeh Buddha Bowl

Updated: Aug 20, 2018



Ingredients:

  • 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

  • Tahini dressing

  • 1/4 avocado (small), thinly sliced

Instructions:

  1. Prep ingredients (cut, dice, slice)

  2. Heat skillet to medium

  3. Make rice per package instructions (i usually boil 1 cup water and use 1/2 cup rice so I have leftovers)

  4. In a small separate bowl add coconut aminos and tempeh. Toss and let sit.

  5. 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!)

  6. While Brussels are softening go ahead and place onions and mushrooms on skillet. Sprinkle with salt

  7. Add a splash of water (1 tbsp) and cover

  8. Stir after a couple minutes

  9. Cook until tender. Remove from skillet.

  10. Place softened Brussels sprouts on skillet.

  11. Cook for 3 minutes per side. Remove.

  12. Place tempeh on skillet. Cook until liquid absorbed and gets a bit of a char

  13. Heat cauliflower rice until warm. Mix with regular rice.

  14. Assemble your bowl

  15. Drizzle tahini dressing on top

  16. Garnish with sliced avocado

  17. Enjoy!




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