Thai Tempeh Buddha Bowl

• Produce

  • 1/4 cup Avocado
  • 1/4 cup Cabbage, purple
  • 2 cups Greens, mixed
  • 1/4 cup Red bell pepper
  • 1/4 cup Sweet potato, roasted
  • 1/3 container Tempeh, seasoned & cooked

• Canned Goods

  • 1/2 tsp Red curry paste

• Oils & Vinegars

  • 1 tsp Rice vinegar

• Nuts & Seeds

  • 1/2 tbsp Coconut aminos

• Dairy

  • 1 tbsp Cashew butter

• Other

  • 1 TBS coconut milk (canned or carton
  • ⅓ cup cooked freekeh (or quinoa, wild rice

Found on fitmittenkitchen.com

Description

Ingredients

• For the bowl:
• 2 cups mixed greens
• ⅓ container seasoned & cooked tempeh ( I used Lightlife)
• ⅓ cup cooked freekeh (or quinoa, wild rice)
• ¼ cup red bell pepper, chopped
• ¼ cup shredded purple cabbage
• ¼ cup roasted sweet potato, chopped
• ¼ cup chopped avocado
• Cashew curry sauce:
• 1 TBS cashew butter
• 1 TBS coconut milk (canned or carton)
• ½ TBS coconut aminos (or soy sauce, tamari)
• 1 tsp rice vinegar
• ½ tsp red curry paste

Directions

• For the tempeh, I like to chop into cubes and let marinate in mixture of 2 TBS coconut aminos (or tamari/soy sauce), 1 tsp sesame oil, and 1 TBS rice vinegar for about 10 minutes. (You can skip marinating, but I think it lends itself to better flavor.) Cook tempeh in medium frying pan on medium heat for about 10 minutes, until golden and crispy.
• While tempeh is marinating, start the freekeh by placing ½ cup freekeh and 1½ cups of water in medium saucepan on medium-high heat. Bring mixture to a boil, then cover and simmer for about 20 minutes, until water has evaporated.
• To make the sauce, add cashew butter, coconut milk, coconut aminos (or tamari/soy sauce), rice vinegar, and red curry paste in a small bowl and whisk vigorously until combined.
• In a medium serving bowl, add mixed greens, cooked tempeh and freekeh, layer in veggies, and top with curry sauce. This bowl is best eaten fresh, but leftovers will keep in fridge for a couple days.

Nutrition