Buddha Bowl
Ingredients
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 2 cloves garlic
- 2 tsp grated ginger
- 1 tsp sesame oil
- pour evenly over the tempeh, caramelizing the sauce & browning the tempeh for ~8 mins.
Preparation
Put brown rice in a rice cooker (the hardest step)
While the rice is cooking w/ 20 min left to finish, prepare all the veg
In one skillet sautée 1 diced medium sweet potato (skin on) for ~6 mins on medium-high
Use 1/4 cup water to deglaze the pan, turn the heat down to medium-low & cover to let the taters soften & steam
Once cooked through & the water evaporated, season w salt, pepper & smoked paprika
For the tempeh i used @sweetsimplevegan’s recipe for teriyaki tempeh
Slice 1/2 pack tempeh (tjs is my fav) into strips & lay on a pan over medium heat
Pour 1/4 cup water over, cover & let cook for ~5 mins
Meanwhile, make the “teriyaki” sauce by mixing:
Tbsp soy sauce
Tbsp maple syrup
Cloves garlic
Tsp grated ginger
Tsp sesame oil
Pour evenly over the tempeh, caramelizing the sauce & browning the tempeh for ~8 mins
Cooked the broccoli & brussels sprouts (from frozen) in the microwave & rinsed chickpeas from the can
By the time the tempeh & sweet potatoes are ready, the rice should be too!
Assemble in a beautiful bowl (thx to my best friends for the gift from morocco!), top w sriracha & devour! ?