Tempeh Buddha Bowl

A healthy and delicious bowl filled with marinated tempeh, fresh vegetables, and a tangy tahini dressing.

Ingredients - Serves 2

Cut the tempeh into cubes and marinate it in a mixture of soy sauce, maple syrup, and minced garlic for at least 30 minutes.
Heat the olive oil in a pan over medium heat. Add the marinated tempeh and cook until it's browned on all sides.
While the tempeh is cooking, prepare the quinoa. Rinse the quinoa under cold water, then add it to a pot with 2 cups of water. Bring it to a boil, then reduce the heat and let it simmer until the quinoa is cooked and the water is absorbed.
Steam or sauté the mixed vegetables until they're tender.
Prepare the tahini dressing by mixing together the tahini, lemon juice, and a pinch of salt and pepper.
Assemble the Buddha bowls. Divide the cooked quinoa between two bowls, then top with the cooked tempeh and vegetables. Drizzle the tahini dressing on top.