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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
1

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.

2

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.

3

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.

4

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