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
- 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
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!