Tempeh Buddha Bowl with Squash
If you like cooked vegetables, you will love this beautiful Tempeh Buddha Bowl with Squash. All the vegetables in this recipe give it many vibrant colors.
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Servings:
Ingredients
Marinated Tempeh
- 1 package tempeh cubed
- 2 tablespoon sesame oil
- 1 tablespoon rice vinegar
- salt and pepper
Vinaigrette
- 2 tablespoon creamy peanut butter
- 2 tablespoon soy sauce or tamari
- 1 teaspoon fresh ginger grated
- juice of 1 lime
- 1 tablespoon olive oil
- ½ cup warm water
Buddha Bowl
- ½ fresh squash or 1 cup frozen cubes squash
- 2 cups quinoa
- 2 cups baby spinach
Instructions
- In a bowl, mix all the marinade ingredients and add the tempeh. Marinate in the fridge for 30 minutes to 24 hours.
- Prepare the vinaigrette. In an airtight jar, mix all the vinaigrette ingredients and stir vigorously. Set aside.
- When the marinated tempeh is ready, sauté the tempeh for about 5 minutes in a warm, slightly oiled pan.
- Assemble the buddha bowl by dividing all the remaining buddha bowl ingredients into 2 large bowls. Add the tempeh and the vinaigrette to taste.
- Keep the rest of the vinaigrette in the fridge up for 5 days.
Nutrition (Estimate per Serving)
Calories: 1011kcalCarbohydrates: 136gProtein: 33gFat: 40gSaturated Fat: 6gPolyunsaturated Fat: 15gMonounsaturated Fat: 17gSodium: 1122mgPotassium: 1933mgFiber: 17gSugar: 6gVitamin A: 22768IUVitamin C: 48mgCalcium: 213mgIron: 11mg
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