Maple Tempeh Buddha Bowl with Sweet Potatoes
Ingredients
- 1 sweet potato
- fresh broccoli
- 1/2 block tempeh
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- garlic powder
- smoked paprika
- salt and pepper
- water
- 1 cup brown rice
Preparation
Cut sweet potato into thin rounds.
Sauté sweet potato on medium-high heat for 4 minutes per side.
Add fresh broccoli and cook for the last couple of minutes.
Cut 1/2 block tempeh into thin strips.
Cook tempeh over medium heat until browned and crispy.
Pour in 1 tablespoon soy sauce, 1 tablespoon maple syrup, garlic powder, smoked paprika, salt, and pepper.
Add some water to soak the tempeh in the marinade.
Serve the sweet potato rounds, broccoli, and tempeh strips over 1 cup of prepped brown rice.
