I Ate Something A Little Different Tonight With This MEXICAN

i ate something a little different tonight with this mexican display image  013a2e15

I ate something a little different tonight with this MEXICAN BUDDHA BOWL!? Such a great vegan and healthy meal inspired from @runningonrealfood to prepare this summer. We build our bowls with some leftovers we had in the fridge and it turned out amazing! We don’t clearly seet it, but I swear there is rice underneath this pile of toppings! I don’t know why, but I’ve been craving Mexican food lately… So if you’re like me right now or you just simply love this type of food, I highly encourage you to try this recipe soon!

Deats:
– Jasmin rice
– kale
– tomatoes
– black beans
– corn

Tempeh marinade:
– 1 package of tempeh
– 2 tbsp almond butter
– 1 tbsp maple syrup
– 3 tbsp low-sodium soy sauce
– 1 tbsp rice wine vinegar
– 1 tsp garlic powder
– 1/2 tsp pepper

Instructions:
Preheat oven to 375F. Whisk together all the marinade ingredients in a bowl, then cut the tempeh in cubes and add it to the bowl. Coat evenly the tempeh with the marinade and place it on a prepared lined baking sheet. Bake for 20 minutes.

Tamari tahini dressing:
– 5 tbsp tahini
– 1 1/2 tbsp low-sodium soy sauce
– 1 tbsp rice wine vinegar
– 2-4 tbsp water

Instructions:
Add all the ingredients in a bowl and whisk until smooth and creamy.

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