Californian veggie Buddha bowl

Portions
2Preparation Time
Cooking Time
Ingredients
- 1 tbsp (15 ml) canola oil
- 1 bag California-style vegetables
- 1-2 cloves of garlic
- 1/3 c (80 ml) brown rice
- 6 oz (180 g) tempeh, julienned
- 1 tbsp (15 ml) fresh ginger, minced
- 1 tbsp (15 ml) soya sauce
Homemade sesame dressing:
- 2 tbsp (30 ml) canola oil
- 1/2 tbsp (7 ml) grilled sesame oil
- 2 tbsp (30 ml) lemon or lime juice
- 1 tsp (5 ml) nutritional yeast
- 1 tbsp (15 ml) soya sauce
- 1/2 tbsp (7 ml) honey
- red pepper flakes, to taste
- 2 tsp (10 ml) sesame seeds
- 2 c (500 ml) mixed baby greens
- 2 green onions, chopped
- Fresh herbs, your choice or mixed (cilantro, mint, basil, etc.)
Preparation
- Preheat the oven on broil.
- On a baking sheet lined with parchment paper, mix vegetables with oil and garlic. Season.
- Cook in the oven for 15 to 20 minutes. Stir a few times.
- Cook rice in salted, boiling water (like pasta) for about 15 minutes or until tender. Drain and set aside.
- Toss tempeh strips with ginger and soya sauce. Put on baking sheet lined with parchment paper and roast in the oven for 5 to 10 minutes.
- Put all the dressing ingredients in a jar, close the lid and shake vigorously.
- Put the food in separate bowls next to each other: lettuce, grilled veggies and the cooked rice.
- Garnish with roasted tempeh, green onions, fresh herbs and sesame dressing.
Nutrition Facts ( per serving ) :
Calories: 596
Protein: 27,4g
Fat: 37,5g
Carbohydrate: 48g
Fibre: 11g
Sodium: 879,3mg
Recipe ideas using this product
Portions
4Preparation
10 minutesCooking time
30 minutes