SMOKY TEMPEH BUDDHA BOWL

SERVES 2 PORTIONS

FOR THE BOWL

1 small sweet potato, chopped into bite size pieces

1 tbsp extra virgin olive oil

1⁄2 tsp salt

1⁄4 cup dry quinoa

1⁄2 cup vegetable broth

113g (4oz) faux bacon-flavoured tempeh

FOR THE ALMOND CURRY SAUCE

3 tbsp almond butter

3 tbsp dairy-free milk

1 1⁄2 tbsp tamari

1 tbsp rice vinegar

1 tbsp red curry paste

FOR THE ASSEMBLY

2 1⁄2 cups baby spinach

1⁄2 cup chopped red bell pepper

1⁄2 cup chopped purple cabbage

NUTRITIONAL VALUES

Calories: 52kcal
Fat: 2.7g (2g S.Fat)
Carbs: 6.9g
Protein: 2.2g
Sugar: 3.9g
Sodium: 50mg

METHOD

BOWL:
Preheat the oven to 375°F (190°C, or gas mark 5).

Place the sweet potatoes on a baking sheet and bake for 20 minutes. Drizzle the oil over the top and toss lightly. Season with salt. Bake for 30–35 minutes, or until easily pierced with a fork. Place aside.

Meanwhile, prepare the quinoa. Rinse the quinoa thoroughly in a sieve. Combine the quinoa and broth in a small saucepan. Bring to a boil, then cover and reduce to a low heat. Cook for 10–15 minutes, or until the broth is completely absorbed. Remove from the heat and set aside for 5 minutes with the cover on.

Cut the tempeh into 1/4-inch slices before cubing it.

ALMOND CURRY SAUCE:
In a small mixing bowl, combine all of the ingredients until smooth and well combined.

ASSEMBLY:
Divide the spinach among the salad bowls. If desired, make a decorative rim with the spinach tips. Divide the quinoa and vegetables into two bowls and arrange in a circle: peppers, quinoa, cabbage, sweet potatoes, and tempeh. Drizzle the dressing in a circle over everything.