Tempeh Teriyaki Buddah Bowls- Vegan, No Oil
Will make 2 servings
- 1 Block // Tempeh
- 1/2 // Avocado
- 1/2 Cup // Brown Rice
- 1 // Sweet Potato
- 1 // White Onion
- 1 Cup // Frozen Spinach
- Sesame Seeds
- Vegan Teriyaki Sauce (The Ginger People)
Cut tempeh into 1 inch X 1 inch cubes and throughly coat them in teriyaki sauce on a baking sheet. Bake in the oven on 400 for 10-15 minutes until browning.
Cut onion into thin slices and sautee on a pan with fresh garlic or garlic powder until brown (can also put lid on to speed up the process, just mix them often so they don’t stick). Add water as needed instead of oil (no oil recipe).
Cook 1/2 cup brown rice with 1 cup of water, bring to boil and then let it simmer until all the water is soaked up.
Microwave your sweet potato for 10-12 minutes until soft (Tip- use a fork to poke holes in the skin so it doesn’t explode in your microwave).
After your onion is done cooking, take the tempeh out of the oven and add it to the empty onion sauce pan and sauté the temepeh until it is crispy (also add more sauce if you’d like).
Sauté spinach until cooked in a sauce pan. (Can sub the spinach for fresh leaves, or any kind of green if you prefer)
Cut avocado into thin slices. Combine all ingredients into a bowl, add pepper and sesame seeds for flavor and garnish.
My friends and I all went to the gym together one sunday morning and when we got back everyone was tired and sitting on the couch. I was starving so I started whipping some food up in the kitchen (no plan, just basically what was left over in my fridge). And somehow it turned into a magical picnic. We listened to jazz music, drank wine, enjoyed the buddah bowls & fruit, but more importantly enjoyed each other. My friends (non-vegans) loved this dish and I wanted to create a guide so that anyone can recreate it! It’s a meal that vegans and non-vegans can all enjoy and feel full & satisfied from.