I love having tempeh in my kitchen for those nights that I need something substantial that doesn’t require a ton of prep work. It’s a good vegetarian source of protein but I don’t eat it too often because I don’t like a lot of soy in my diet. I usually have it once a week like this or in a stir-fry
In preparation for my vacation in 1 more day I’ve been trying to eat lighter but have a hit a few rough spots. Dinner at an indian restaurant, sunday brunch (I ordered kale salad instead of waffles), and a thai lunch have all added up to too much restaurant food for my taste. Plus the fact I decided to make a batch of these lovelies for no particular reason.
Last night I got back on track with a delicious light meal-in-a-bowl.
I sauteed the tempeh in sesame seed oil with some white onion slices. I dusted liberally with paprika and a bit of cumin. I didn’t add any liquid because tempeh really soaks up whatever you put it in and I wanted it subtle enough to take the tahini.
For the sauce I used tahini, tamari, water to thin, a dash of olive oil, juice from 1/2 fresh lemon, minced garlic and a smidge of maple syrup.
I sauteed some rainbow chard in coconut oil. Nothing makes me feel lighter and happier than fresh greens prepared in coconut oil. It’s one of my favorite things on the planet.
I put the whole thing in a bowl on top of brown rice so it sort of mixed together as I ate.
Buddha Bowls are the Best!