Tempeh Buddha Bowl

Servings: 3

Calories per Serving: 512

Prep Time:

Cook Time:

Total Time: 30 minutes

Ingredients

9 ozs Tempeh (sliced into strips)

2 tbsps Tamari

1/4 tsp Paprika

1 tbsp Avocado Oil

4 cups  Cauliflower Rice

3 tbsps Tahini

1 tbsp Maple Syrup

2 tbsps Lemon Juice

3 tbsps Water

1/8 tsp Sea Salt

6 cups Arugula

1 Avocado (sliced)

3 tbsps Sunflower Seeds

Instructions

  1. Preheat the oven to 375oF (191oC) and line a baking sheet with parchment paper. In a small bowl, toss the tempeh with the tamari, paprika and avocado oil. Place the strips of tempeh on the baking sheet and bake for 20 to 23 minutes, flipping halfway through.
  2. Heat a skillet over medium heat. Add the riced cauliflower. Sauté for 5 to 7 minutes, and then remove from heat.
  3. In a small bowl, whisk together the tahini, maple syrup, lemon juice, water and sea salt.
  4. Add the cauliflower rice to your bowl, and top with arugula, avocado, sunflower seeds and tempeh. Top with the tahini dressing and enjoy!

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