TAHINI TEMPEH BUDDHA BOWL

Serving: 2

Preparation time: 30 minutes

Calories: 1138kcal Protein: 70g Carbs: 36g Fat: 78g

High-fat, low-carb, high-protein bowl. All the energy you need, packed with great flavour.

Ingredients

- 227g tempeh (cut into cubes)

- 2 tbsp tamari

- 1⁄4 tsp paprika

- 1 tbsp avocado oil (or extra virgin olive oil)

- 4 cups cauliflower rice

- 3 tbsp tahini

- 1 tbsp maple syrup

- 2 tbsp lemon juice

- 4 tbsp water

- 3 tbsp sea salt

- 6 cups mixed green salad

- 1⁄2 avocado (sliced)

- 1 tbsp sunflower seeds

Instructions

1 - Preheat the oven to 180C and line a baking tray with parchment paper.

2 - In the meantime, in a small bowl, toss the tempeh with the tamari, avocado (or olive) oil and paprika. Mix well and then place the tempeh on the baking tray and bake for 20 minutes, flipping it halfway through.

3 - Heat a frying pan over medium heat. Add the cauliflower rice and saute for 8

minutes. Remove from the heat.

4 - In a separate container or small bowl, whisk together the maple syrup, lemon

juice, water, tahini and sea salt. Leave it aside to use as dressing.

To serve

In a bowl add the cauliflower rice, and top with the mixed green salad, sliced

avocado, tempeh and sunflower seeds. Add the tahini dressing and enjoy!

Tips

Any leftovers can be refrigerated in an airtight container for up to 3 days - make sure to keep the ingredients and dressing in separate containers.

For some extra flavour add chilli flakes to the rice. Other options are chopped coriander, chopped onion, sweetcorn, peas, and lime wedges.

If you need some calories or just feel like adding a side, roasted sweet potato is a great option. But there are many other things that can go very well with this light dish - steamed broccoli, sweetcorn, slices of carrot, bok choy, cucumber, etc.

If you don't have avocado oil, just go with extra virgin olive oil.