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Rainbow Tempeh Bowls


 Ingredients:

3/4 cup Brown Rice (dry, uncooked)

3 cups Broccoli (chopped into florets)

1/2 tsp Avocado Oil

9 ozs Tempeh (cubed)

2 tsps Sesame Oil (divided)

1/4 cup Tamari (divided)

2 tbsps Lime Juice (divided)

1 tbsp Maple Syrup

1/4 cup All Natural Peanut Butter

3 Carrot (peeled, shredded)

1 Red Bell Pepper (sliced)

1 tsp Sesame Seeds (optional, for garnish)


Directions:

1. Cook the brown rice according to the directions on the package.

2. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Add the broccoli and avocado oil and toss to combine. Bake for 15 to 20 minutes. Remove and set aside.

3. In a bowl, add the tempeh along with half the sesame oil, half the tamari and half the lime juice. Let it sit for 5 minutes. Heat a non-stick pan over medium heat and add the tempeh. Cook for about 8 to 10 minutes, flipping halfway through. Remove and set aside.

4. In a blender or food processor add the remaining sesame oil, the remaining tamari, the remaining lime juice, maple syrup and peanut butter and blend until smooth and creamy.

5. Divide the rice, broccoli, tempeh, carrots and bell pepper evenly between bowls. Drizzle the peanut sauce on top and sprinkle with sesame seeds, if using. Enjoy!

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