Tempeh Buddha Bowls with Miso-Almond Sauce
INGREDIENTS
For dressing:
2 tablespoons almond butter
2 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
1 heaped teaspoon miso
1 tablespoon water
For tempeh buddha bowls:
2 tablespoons coconut oil
1 cup tempeh, cubed
2 cubes of diced sweet potato
2 cups broccoli florets
1 medium red capsicum
2 cups cooked brown rice
Sesame seeds, to garnish
Method:
- Prepare the miso-almond sauce by combining the almond butter, vinegar, oil, and miso in a small bowl and mix until smooth. You can add a little water to thin out the dressing if desired.
- Heat one tablespoon coconut oil in pan and add the tempeh cubes until brown on each side. Remove and set aside. Add red capsicum and fry until cooked.
- Boil or roast sweet potato & broccoli florets until tender
- Serve on brown rice. Top with prepared miso-almond sauce and garnish with sesame seeds
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