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Vegan Lunch Prep Tempeh and Squash Buddha Bowls with Turmeric Tahini Sauce
UPBEET KITCHEN23Ingredients
60Minutes
750Calories
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Ingredients
US|METRIC
4 SERVINGS
- 250 grams tempeh (1 block, organic, diced into 1-inch cubes)
- 3 Tbsp. freshly squeezed lime juice
- 2 Tbsp. olive oil
- 1 1/2 Tbsp. tamari
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. pure maple syrup
- 1 delicata squash (medium, seeds scooped out and sliced into 1/2-inch semi circles)
- 1 Tbsp. olive oil
- fine sea salt
- freshly ground black pepper (to taste)
- 1/2 cup Tahini
- 1/3 cup lemon juice (freshly squeezed, from 1 1/2 to 2 lemons)
- 2 cloves garlic (minced)
- 1/2 tsp. fine sea salt
- 1 tsp. ground turmeric
- 1 Tbsp. mellow white miso (or chickpea)
- 1 Tbsp. pure maple syrup
- freshly ground black pepper (to taste)
- 1/3 cup filtered water (plus more as needed)
- 4 cups cooked quinoa (see note below)
- 4 cups broccoli florets (steamed)
- 2 cups purple cabbage (finely shredded)
- 1/3 cup chopped fresh herbs (finely, basil, parsley, mint, or cilantro)
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NutritionView More
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750Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories750Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol |
| Sodium1120mg47% |
| Potassium1920mg55% |
| Protein32g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate82g27% |
| Dietary Fiber15g60% |
| Sugars17g |
| Vitamin A30% |
| Vitamin C270% |
| Calcium35% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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