Tempeh Buddha Bowl
A wholesome and nutritious Buddha bowl recipe using slightly expired unopened refrigerated tempeh.
15
Prep Time (min)
20
Cook Time (min)
35
Total Time (min)
4
Servings
Ingredients
- 1 package of unopened refrigerated tempeh (slightly past expiration but still safe to eat)
- 1 cup cooked quinoa
- 1 cup roasted vegetables (such as carrots, broccoli, and bell peppers)
- 1/2 cup sliced avocado
- 1/4 cup chopped fresh cilantro
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 tablespoon sesame seeds
Difficulty:Easy
Tags:
buddha bowltempehhealthy
Instructions
1
Preheat the oven to 400°F (200°C).
2
Slice the tempeh into thin strips.
3
In a small bowl, whisk together the sesame oil, soy sauce, maple syrup, and lime juice.
4
Place the tempeh strips on a baking sheet and brush them with the sesame oil mixture.
5
Bake in the preheated oven for 15-20 minutes, or until the tempeh is crispy and golden brown.
6
In the meantime, prepare the quinoa according to package instructions and roast the vegetables.
7
Once the tempeh is cooked, assemble the Buddha bowls by dividing the quinoa, roasted vegetables, avocado, and tempeh among 4 bowls.
8
Garnish with fresh cilantro and sesame seeds.
9
Serve immediately and enjoy!