The best meals come in bowls! This simple one plate hearty and complete meal supports weight loss with its’ abundance of anthocyanins, important phytonutrients in purple foods
Keyword
Anthocyanins, Anti Cancer, Anti Inflammatory, avocado, Blueberries, carrots, Comfort Food, Dairy Free, Detox, Easy, Entree, gluten free, Immune Boost, one bowl, One Pan, pomegranate, purple cabbage, purple sweet potato, sage, sesame seeds, tahini dressing, tempeh
Prep Time1hour
Cook Time20minutes
Ingredients
Kale Tempeh Buddha Bowl
8ozpackage tempehcooked and cut in 1/2" cubes*
4cupsshredded red kalestems discarded
Pinchsalt
Juice of 1/2 lemon
1cupshredded purple cabbage
1cuppomegranate seedsor 1 cup blueberries
1cupgrated purple heirloom carrot
2cupscooked purple yam or sweet potatoor beets, cut in 1/2" cubes
1avocado
1cupchopped red onion
1/4cupSesame seeds
Tahini Sage Cream
Tahini Sage Cream
1/4ctahini
1tbsptamari
2tbspfresh sagechopped
Juice of 1 lemon
1garlic clovecrushed
3tbspwater
Puree all ingredients with hand blender or standard blender until smooth
Instructions
To assemble bowl:
Place kale in a platter, and hand massage with salt and lemon for one minute to soften
Arrange cabbage, pomegranate or blueberry, carrot, and yams in separate piles on kale
Slice avocado into 8 pieces, and arrange in bowl
Pile tempeh in center, and garnish bowl with onion and sesame seeds
Drizzle bowl with tahini sage cream
Recipe Notes
*Tempeh is precooked, and can be eaten out of the package, but tastes best when steamed for 10 minutes, marinated for an hour, then roasted in the oven at 350F for 15 min. Thin out your favorite BBQ sauce with a splash of lemon juice and a crushed clove of garlic for a quick marinade, or use your favorite salad dressing