Receta de boles de Buda con tempeh

Ingredientes

• 2 tablespoons almond butter
• 2 tablespoons apple cider vinegar
• 2 tablespoons extra virgin olive oil
• 1 heaping tablespoon white miso
• 1 tbsp pure maple syrup
• 1 tablespoon plant-based milk or water (to thin)
• 2 tablespoons coconut oil (divided)
• 6 ounces tempeh (cubed)
• 2 cup diced sweet potato
• 2 cups broccoli florets
• 1 medium red bell pepper (chopped)
• 2 cups cooked brown rice (quinoa, or grain of choice)
• Sesame seeds for garnish (optional)

Preparación

1. 1

   Prepare the miso-almond sauce by combining almond butter, vinegar, oil, miso, and maple syrup in a small blender or food processor*. Pulse until well-combined and smooth. Add enough plant-based milk or water to thin to a pourable consistency. Set aside.

2. 2

   Heat one tablespoon of coconut oil in a medium skillet set over medium-high heat. Once the oil is shimmering, add the tempeh cubes and brown each side for one minute—6 minutes total. Remove from the pan and set aside.

3. 3

   Turn the heat down to medium and add the diced sweet potato. Cover and allow to steam for 5 minutes. Uncover and turn the heat back up to medium-high. Add another tablespoon of coconut oil along with the broccoli and bell pepper. Cook, tossing occasionally, until the sweet potato is tender and the vegetables are softened and browned (about 6 to 8 minutes).

4. 4

   Serve on a bed of brown rice or grains. Top with the prepared miso-almond sauce and garnish with a sprinkle of sesame seeds.