Vegan Tempeh Buddha Bowl

runningonrealfood.com

Genie

subheading: For the Marinated Tempeh:

1 approx. 227 gram package of tempeh (about 1.5 to 2 cups cubed, I used Lightlife)

2 tbsp almond, peanut or cashew butter

1 tbsp maple syrup or agave

3 tbsp gluten-free tamari or low-sodium soy sauce

1 tbsp rice wine vinegar (seasoned or un

1 tsp garlic powder

½ tsp pepper

subheading: For the Tamari Tahini Dressing:

5 tbsp ( 75 g) tahini

1.5 tbsp gluten-free tamari or low-sodium soy sauce

1 tbsp rice wine vinegar

2 to 4 tbsp water (start with 2 tbsp and slowly add 1 tsp at a time to reach desired consistency)

subheading: For the Bowls:

2 cups cooked brown rice ( ½ cup per bowl)

2 cups cooked edamame ( ½ cup per bowl)

1 cup corn ( ¼ cup per bowl)

1 cup finely shredded red cabbage ( ¼ cup per bowl)

4 medium carrots, grated or julienned

4 cups de-stemmed and chopped kale ( 1 handful per bowl)

Directions at runningonrealfood.com

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