Miso Glazed Tempeh Buddha Bowl

This bowl is SO yummy you guys! The miso-glazed flax tempeh has such a rich flavor that pairs perfectly with the roasted veggies. It is so simple, doesn't take much time, & is very versatile so you can switch it up & add/change whatever you like. That's the amazing thing about buddha bowls! They're so nourishing & full of YOUR favorite things. I did use an air-fryer to cook the tempeh, but it bakes just as well in the oven (or on the stovetop). If you're craving some Asian flare, this is perfect for you. And it's a healthier alternative to typical highly-processed take-out. And that pretty pop of purple color is thanks to purple cabbage kraut, which is a great source of probiotics. Adding a tablespoon of fermented vegetables to any meal is a great way to keep your gut flourished with healthy bacteria! And not to mention, they taste awesome.

Miso-glazed Tempeh:

• 1 Package flax tempeh (or any tempeh you can find)

• 1/4 cup miso paste

• 1 tbsp sesame oil

• 1 tbsp apple cider vinegar or rice wine vinegar

• 1 tsp maple syrup

• 1 tsp liquid aminos or coconut aminos

• water to thin

Whisk together glaze ingredients. Sparingly, add water 1 tbsp at a time until desired consistency is reached. Cut tempeh into triangles (or any shape you want - you can also cut them in strips or cubes). Place tempeh triangles in the bottom of a foiled baking dish. Pour glaze over the tempeh until the pieces are evenly covered. Place in fridge to marinate for an hour or so. Straight from the fridge, place tempeh on foil (so the tempeh is still soaking in the glaze) in air fryer or oven and fry/bake at 375 until crispy (time varies, but typically takes about 15-20), flipping about half way through.

To Build your bowl:

• Greens of choice (I used spinach & collard greens)

• Broccoli

• Cauliflower

• Pickled Red Cabbage

• Parsley

• Avocado

• Sesame seeds/hemp seeds

• Carrot Kraut

Place all ingredients into a bowl & add tempeh once cooked! I topped mine with a little dressing I made of rice vinegar, lemon, liquid aminos & a dash of dijon mustard. It was soooo yummy! Enjoy!