When you are craving a big nourishing bowl of colorful veg give this one a whirl!
The sauce is delicious and tangy with some added probiotics!
xx H
RECIPE!
Serves 2
Prep time: 20 minutes
Cook time: 20 minutes
Tempeh
300g Tempeh, sliced
3 tablespoons coconut aminos
1 teaspoon smoked paprika
1 teaspoon garlic powder
Bowl:
½ cup brown rice, washed
150g purple carrot or sweet potato, peeled and sliced
100g broccoli florets
½ large ripe avocado, mashed
½ cup spinach
1 tablespoon purple sauerkraut
100g red capsicum, sliced
½ large ripe avocado, mashed
Sauce:
3 tablespoons hulled tahini
2 tablespoons purple sauerkraut
1 tablespoon apple cider vinegar
½ lemon, juiced
¼ cup water
Toasted seeds:
Pumpkin seeds
sunflower seeds
Pre-heat oven to 180 degrees Celsius (fan forced) and line a baking tray with baking paper.
Slice tempeh, add to a bowl with coconut aminos, smoked paprika and garlic. Coat tempeh well in coconut aminos and spices. Set aside to marinate while you prepare the rest.
Add 1 cup of water and the rice to a small saucepan, bring to the boil and cook until all water is absorbed.
Steam purple carrot or sweet potato and broccoli.
Add sauce ingredients to your blender or food processor and process until smooth and creamy.
Place the marinated tempeh on the baking sheet and place in the oven for 10 minutes to bake.
Smash avocado and toast nuts over medium heat.
Now you are ready to assemble your bowl and enjoy!
