Vegan Buddha Bowl with Tempeh and Plantains
Ingredients
- cooked quinoa
- lime juice
- fresh cilantro
- salt
- 1 tsp maple syrup
- ripe plantain
- tempeh
- sauce of choice
- kale
- lemon juice
- avocado
- black beans
- crushed chili flakes
Preparation
Mix cooked quinoa with lime juice, fresh cilantro, salt, and a teaspoon of maple syrup.
Peel and cut ripe plantain, then pan fry slices in a non-stick skillet until slightly caramelized on both sides, using a couple splashes of water to avoid sticking.
Cut tempeh into slices, then pan fry in a non-stick pan from both sides until golden brown, and glaze with sauce of choice at the very end.
Wash and chop kale, then massage it with lemon juice, a piece of avocado, and salt.
Prepare black beans as desired or use canned.
Slice avocado and dress with lime juice and crushed chili flakes.
Assemble all components in a bowl for serving.
