• sesame roasted tempeh:
  • 200g cubed tempeh
  • 1 tbsp soy sauce (gf: tamari / coconut aminos)
  • 1 tbsp sesame oil
  • 1/4 tsp sriracha
  • 1/4 tsp agave syrup
  • 1 minced garlic
  • 1 tsp grated ginger
• tahini ginger dressing:
  • 2 tbsp tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tbsp water
  • 1 tsp freshly grated ginger
  • pinch sea salt
  • black pepper
• grain bowl:
  • 1 cup baby kale
  • 2 thinly sliced radishes
  • 1 cup cooked brown rice
  • 1 cup asparagus
  • 1 cup sliced bell peppers
  • 1/2 cup sliced mushrooms
  • 2 tsp sesame seeds

⠀ ⠀ ⠀➜ instructions

• roasting the tempeh:
  • place cubed tempeh in a dish, add soy sauce, sesame oil, sriracha sauce, agave syrup, garlic, and ginger; stir well, cover, and marinate in refrigerator for at least 1h + bake at 200° for 15-20'
• tahini ginger dressing:
  • mix together all ingredients until smooth and creamy
• buddha bowls:
  • arrange with baby kale, radishes, rice, asparagus, bell peppers, mushrooms, and the sesame roasted tempeh; drizzle each bowl with some tbsps of the tahini ginger dressing & garnish each with 1 tsp of sesame seeds
• it's a two dish serving, so feel free to split ^^