Healthy Buddha Bowl with Vegetables and Tempeh
Ingredients
- Brown rice
- 1 medium sweet potato, diced
- Broccoli (frozen)
- Brussels sprouts (frozen)
- Canned chickpeas
- 1/2 pack tempeh
Teriyaki sauce components
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 2 cloves garlic
- 2 teaspoons grated ginger
- 1 teaspoon sesame oil
Seasonings and additions
- Salt
- Pepper
- Smoked paprika
- Water (for cooking)
- Sriracha (for topping)
Preparation
Put brown rice in a rice cooker and start cooking.
With 20 minutes left for the rice to finish, prepare the vegetables.
In a skillet, sauté the diced sweet potato for about 6 minutes on medium-high heat.
Use 1/4 cup water to deglaze the pan, reduce heat to medium-low, cover, and cook until softened and water evaporated.
Season the sweet potato with salt, pepper, and smoked paprika.
Slice 1/2 pack of tempeh into strips and place on a pan over medium heat.
Pour 1/4 cup water over the tempeh, cover, and cook for about 5 minutes.
Meanwhile, prepare the teriyaki sauce by mixing 3 tablespoons soy sauce, 1 tablespoon maple syrup, 2 cloves garlic, 2 teaspoons grated ginger, and 1 teaspoon sesame oil.
Pour the sauce evenly over the tempeh and cook for about 8 minutes to caramelize and brown.
Cook the frozen broccoli and Brussels sprouts in the microwave according to package instructions.
Rinse the canned chickpeas.
Once the rice is done, assemble the bowl with a bed of brown rice topped with broccoli, Brussels sprouts, sweet potato, chickpeas, and tempeh.
Top with sriracha and serve.