Description
Tempeh buddha bowl – healthy vegan lunch bowl loaded in protein
Ingredients
Scale
- 1 cup of chick peas
- 1 1/2 cups of wild rice
- 1 1/2 cups of tempeh
- 1 cup of teriyaki sauce less sodium
- 1 cup of spinach
- 1 cup of tomatoes
- 2 tbsp of turmeric
- 2 tbsp of olive oil
- 1 cup of cabbage
- 1 half avocado
- 1 lemon juice
- 1/2 cup of sunflower seeds
- 1/2 cup of scallions cut
- 1 tsp of sesame oil
- Salt & pepper to taste
- 1 tbsp of ginger
Instructions
- Cut tempeh in square
- Sautéed tempeh in soy sauce + 1 cup of water until brownish
- Roast chick peas in turmeric
- Cook rice according to instructions
- Present in a large bowl all the dried ingredient nicely
- Make the dressing with olive oil, sesame oil, ginger and lemon
- Add to the bowl.
Nutrition
- Serving Size: 1