Vegan Buddha Bowl

Ingredients

• 1 tbsp (16 g) almond butter
• 1/2 tbsp (7 g) rice vinegar
• 1 tbsp (15 g) water
• 1 tbsp (14 g) coconut aminos
• 1/2 tbsp (4 g) sesame seeds
• 1/2 tsp (1.5 g) garlic powder
• 1 medium sweet potato, cut into small cubes
• 6 oz (170 g) tempeh, cut into small cubes
• 3/4 cup (195 g) canned chickpeas
• 1 cup (57 g) shredded purple cabbage
• 1 cup (20 g) arugula or rocket
• 1 cup (70 g) cooked brown rice

Directions

1. In a medium bowl mix together almond butter, rice vinegar, water, coconut aminos, sesame seeds, and garlic powder.
2. Toss tempeh, sweet potato, and chickpeas with almond butter marinade. Allow to marinate in the refrigerator for 20 minutes.
3. Preheat oven to 400°F (204°C).
4. Spread tempeh, sweet potato cubes, and chickpeas on a baking sheet and bake for 15-20 minutes.
5. Add brown rice to two bowls and top with shredded cabbage, arugula, cooked tempeh, sweet potato, and chickpeas.
6. Serve warm or cooled.

Servings: 2

Prep time: 10 Minutes (plus 20 minutes to marinate)

Cooking time: 20

Nutrition Info

Calories: 507, Carbohydrate: 68 grams, Protein: 26 grams, Fat: 17 grams