Almond Butter Tempeh Buddha Bowl
Tempeh Ingredients
1-200g package of Tempea tempeh, cut into one inch cubes
3 tbsp NuIT Nutrition Almond Butter
2 tbsp tamari or coconut aminos
1 tsp rice vinegar
Pinch of salt and pepper
Almond Butter Sauce Ingredients
1/2 cup NuIT nutrition almond butter
1/4 cup + 1 tbsp coconut milk (from a can, shake well before measuring)
1 tsp sriracha (optional)
1 tbsp rice vinegar
Juice of 1/2 a lime
1 tsp maple syrup
1/4 cup tamari or coconut aminos
1 tbsp red thai curry paste
Buddha Bowl Ingredients
1 head of broccoli, chopped into small florets
3 small yams, peeled and chopped into 1/2” cubes
2 tsp olive oil
1/2 tsp salt, 1/4 tsp pepper, divided
2 cups brown rice cooked in vegetable broth
2 cups loosely packed finely chopped purple cabbage
4 tbsp chopped green onion
4 cups spinach or other greens
1 avocado, sliced into small chunks
Sesame seeds to serve
Instructions
Cook the brown rice according to package instructions. Cook with vegetable broth instead of water. Set aside when finished.
Preheat the oven to 400 F. Toss tempeh cubes in NuIT almond butter, tamari, rice vinegar, salt and pepper. Place on a parchment paper or silicon mat lined baking sheet and bake for 10 minutes. Flip the pieces, then bake for another 10 minutes.
Toss yam cubes in 1 tsp of the olive oil, and half the salt (1/4 tsp) and pepper (1/8 tsp). Spread out on a large parchment paper or silicon mat lined baking sheet and bake for 25 minutes.
Repeat the same steps for preparing the broccoli. You can either bake it on the same sheet, or a separate baking sheet. The broccoli will cook for 15-17 minutes at the same temperature, but you will have to remove it from the pan and allow the yams to keep cooking if you use the same baking sheet.
Prepare the almond butter sauce by whisking together all the ingredients from almond butter to Thai curry paste. Set aside.
To assemble each bowl, line the bottom with 1 cup of spinach and top with baked yams and broccoli, cooked rice, chopped purple cabbage, baked tempeh, chopped green onion, sesame seeds, and NuIT almond butter sauce. Serves 4.