Eats, entrees

Sweet Potato Tempeh Bowl

Let’s dive straight into this bowl:

  • Quinoa (or brown rice)
  • Sweet potatoes (cut into small squares)
  • Greens like kale and spinach
  • Tempeh
  • Coconut/soy aminos
  • Hummus
  • Seasonings: hot sauce (like yellowbird, chili garlic sauce, paprika, chili powder, garlic powder)

For the sweet potatoes, drizzle them with a little avocado oil+paprika+garlic powder+chili powder+sea salt and put them in the oven for about 30 minutes or until soft.

For the tempeh, cut into strips and place them in a bowl. Once in the bowl, add the coconut aminos (enough to cover the tempeh), hot sauce, paprika, chili powder, garlic powder. Let it marinate for about 10 minutes. After that, cook on a skillet until golden brown on both sides.

Steam the kale/spinach or eat raw.

For a magic sauce: in a small bowl, add about a tablespoon of hummus+lemon+tahini+salt and a little water. Whisk together until a good saucy consistency. Drizzle over the bowl!


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