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:

1. 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.
2. 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.
3. Boil or roast sweet potato & broccoli florets until tender
4. Serve on brown rice. Top with prepared miso-almond sauce and garnish with sesame seeds