Tempeh Buddha Bowl
Ingredients
- quinoa
- sweet potato
- spinach
- tempeh
- soy sauce
- thai chili sauce
Dressing
- 2 tbsp tahini
- 1 tbsp maple syrup
- 1 tbsp nutritional yeast
- 1/2 tsp hot sauce
- 1/2 tsp dijon mustard
- water to thin
Preparation
Cook quinoa as per package directions
Bake the sweet potato until soft
Fry the tempeh pieces until crispy, then toss them in soy sauce and thai chili sauce.
In a bowl, combine tahini, maple syrup, nutritional yeast, hot sauce, and dijon mustard; thin with water to achieve desired consistency.
Assemble the buddha bowl by layering quinoa, baked sweet potato, spinach, and tempeh; drizzle with the dressing
