Scale
Ingredients
Sesame Roasted Tempeh:
- 1 8-ounce package plain tempeh, cubed
- 2 tablespoons soy sauce, reduced sodium
- 1 tablespoon sesame oil
- ½ teaspoon sriracha sauce
- ½ teaspoon agave syrup
- 1 clove garlic, minced
- 1 teaspoon fresh grated ginger
Tahini Ginger Dressing:
- 2 tablespoons tahini
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon soy sauce, reduced sodium
- ½ teaspoon agave syrup
- 1 teaspoon fresh ginger, grated
Buddha Bowl:
- 2 cups baby kale
- 8 radishes, thinly sliced
- 2 cups cooked brown rice, short grain
- 2 cups fresh asparagus, blanched* (may use frozen, thawed)
- 2 cups sliced red bell peppers
- 1 cup fresh, sliced mushrooms (i.e., enoki, brown, or white)
- 4 teaspoons sesame seeds
Instructions
- To make Sesame Roasted Tempeh: Place cubed tempeh in a medium dish. Add soy sauce, sesame oil, sriracha sauce, agave syrup, garlic, and ginger. Stir well, cover, and marinate in refrigerator for at least 1 hour. Preheat oven to 400 F. Place tempeh on a baking sheet, spreading out evenly. Place in top rack of oven and roast for 15-20 minutes, until golden and crisp on outside. Remove from oven and cool.
- To make Tahini Ginger Dressing: Mix together all ingredients until smooth and creamy.
- To make Buddha Bowls: In four large individual-sized serving bowls, arrange each with ½ cup baby kale, 2 sliced radishes, ½ cup brown rice, ½ cup asparagus, ½ cup sliced red bell peppers, ¼ cup mushrooms, and 2 ounces sesame roasted tempeh. Drizzle each bowl with 2 tablespoons of the tahini ginger dressing. Garnish each with 1 teaspoon of sesame seeds.
- Serve immediately.
Notes
*To blanch asparagus, place fresh asparagus in boiling water for 3 minutes, remove from water and drain immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 376
- Sugar: 4 g
- Sodium: 456 mg
- Fat: 17 g
- Saturated Fat: 3.5 g
- Carbohydrates: 44 g
- Fiber: 6 g
- Protein: 19 g
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