for the tempeh
- 1 package tempeh
- soy sauce
- peanut sauce (dressing below)
- 1 small head broccoli, chopped
- 1 medium red bell pepper, seeded and sliced
- olive oil, for roasting
- salt and pepper, to taste
- 1/2 tsp garlic powder
- 1 medium carrot, thinly sliced or peeled into ribbons
- 1 cup chopped purple cabbage
- 1/3 cup peanut butter
- 3 TBS coconut aminos, soy sauce or tamari
- 2 TBS maple syrup (or honey if not strictly vegan)
- 1 tsp rice vinegar (can sub apple cider vinegar)
- 1 tsp minced garlic
- 1 tsp freshly grated ginger
- juice of 1 lime
- 2 TBS non-dairy milk or water (to thin as needed)
- 2 cups cooked grains – quinoa, freekeh, rice, etc.
- 4 cups salad greens
- crushed peanuts
- Marinate Tempeh: Slice tempeh lengthwise, then into triangles (or whatever shape you desire). Place in shallow dish and cover with soy sauce, about 3 tablespoons. Toss to coat and refrigerate for at least 30 minutes. Set tempeh out after 30 minutes when ready to start veggies.
- Roast the veggies: Preheat oven to 350ºF and line baking sheet with parchment paper. Spread out broccoli and bell peppers and drizzle with olive oil. Sprinkle on salt and pepper and garlic powder, move around pan to coat and bake for about 15-20 minutes, until veggies are just cooked.
- Make the dressing: add all dressing ingredients to small blender or food processor. Process until smooth, adding liquid until desired consistency is reached.
- Cook the tempeh: In a large skillet over medium heat, add oil and marinated tempeh to pan. Cook tempeh for about 3 minutes per side. Then add about 3 tablespoons of peanut sauce, tossing to coat. Cook another 2-3 minutes. OPTION: marinate tempeh in peanut sauce overnight, then cook in skillet about 3-4 minutes per side.
- Assemble buddha bowls: In large bowl add salad greens, cooked grain, veggies, cooked tempeh, sprouts and crushed peanuts. Drizzle with peanut sauce and dig in!