Thai Tempeh Buddha Bowl
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 1
- 1/4 cup red bell pepper chopped
- 1 tsp rice vinegar
- for the bowl:
- 2 cups mixed greens
- 1/3 ontainerseasoned & cooked tempeh ( i used lightlif
- 1/3 upcooked freekeh (or quinoa wild rice)
- 1/4 cup shredded purple cabbage
- 1/4 cup roasted sweet potato chopped
- 1/4 cup chopped avocado
- cashew curry sauce:
- 1 tbs cashew butter
- 1 tbs coconut milk (canned or carton)
- 1/2 tbs coconut aminos (or soy sauce tamari)
- 1/2 tsp red curry paste
- Carbohydrate 19.6782499950322 g
- Cholesterol 0 mg
- Fat 8.3453549930228 g
- Fiber 4.0368499133346 g
- Protein 5.29550499735521 g
- Saturated Fat 1.62702599863184 g
- Serving Size 1 1 Serving (181g)
- Sodium 138.685999915845 mg
- Sugar 15.6414000816976 g
- Trans Fat 0.513982499632545 g
- Calories 166 calories
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.
