asian inspired tempeh and broccoli buddha bowl
Serves 3
5 mins prep
30 mins cook
0 mins total
This asian inspired tempeh and broccoli buddha bowl is a delicious and high protein vegan recipe.
2 servings
Tempeh
Broccoli
Sauce
Other ingredients
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Toss tempeh in marinade mixture and let sit for at least 10 minutes or up to 24 hours. Preheat oven to 350 degrees while you are waiting.
After tempeh is done marinating, lay out flat on a sheet pan. Toss broccoli in oil and salt/pepper and lay out on sheet pan. Roast both tempeh and broccoli for 30 minutes.
While the tempeh and broccoli are cooking, prepare the sauce. Combine all sauce ingredients except starch in a sauce pan and bring to a simmer. Once the mixture is simmering add the starch and simmer for about 1 more minute or until sauce thickens. Remove from heat and set aside.
Prepare bowls with quinoa, tempeh, and broccoli. Toss in sauce and top with cilantro and the green part of the scallions.
