Tempe Buddha Bowl
Ingredients
- 200g tempeh
- 1 tbsp minced ginger
- 2 tbsp tamari
- dressing:
- 2tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- water
- assemble with steamed kale, red cabbage and nutritional yeast
Preparation
Slice the Tempe and add the slices to a pan together with minced ginger and tomari
Add water till it covers the Tempe and cover with a lid
Let simmer on a medium heat for five minutes then remove the lid and let simmer until the water is gone
Make the dressing by combining tahini, lemon and maple syrup in a small bowl
Then add small amount of water until desired consistency is reached
Set aside
When the quinoa in tempe is done cooking assemble your bowl by adding the quinoa, tempe, kale, red cabbage, nutritional yeast and dressing