Thai Tempeh Buddha Bowl
Ingredients
- 2 cups mixed greens
- 1/3 container tempeh
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 1/3 cup cooked freekeh (or quinoa, wild rice)
- 1/4 cup red bell pepper, chopped
- 1/4 cup shredded purple cabbage
- 1/4 cup sweet potato, chopped
- 1/4 cup chopped avocado
- 1 - 2 tbsp cashew curry sauce
Instructions
- Preheat oven to 425 degrees. Peel, wash, dry and cube sweet potatoes. Rub with a little olive oil, salt, black pepper and garlic powder. Place on foil lined baking sheet and bake for 20 to 30 minutes or until easily pierced with a fork.
- Prepare tempeh: chop into cubes and let marinate in mixture of 2 tbsp soy sauce, 1 tsp sesame oil, and 1 tbsp rice vinegar for about 10 minutes. Cook tempeh in medium frying pan on medium heat for about 10 minutes, until golden and crispy.
- While tempeh is marinating, cook grain according to the package.
- Assemble bowl and top with cashew curry sauce.
Sources