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Tempeh Buddha Bowl

Yields1 Serving

 1 medium sweet potato
 ½ avocado
 1 cup brussel sprouts
 1 cup tempeh
 ½ medium cucumber
 ½ cup mung bean sprouts
 3 tbsp soy sauce

Preheat oven to 400F. Cut the potato into wedges, cubes, slices - as you wish. Baked the potato and brussel sprouts for 40 minutes, until they get crispy.


In a small bowl combine soy sauce, ginger, paprika, turmeric and any other spices you like. Throw in cut into cubes tempeh and marinade for 20 minutes.


Fry the tempeh until golden brown, add the mung sprouts and fry for 1 more minute. You can add the marinade if you want to.


Once the potato and brussel sprouts is ready, you can arrange everything in a bowl.