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Tempeh Buddha Bowl
Recipe:
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
Directions:
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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