Thai Tempeh Buddha Bowl

Ingredients

• 2 packages (8 oz each) Tempeh
• 4 tbsp Soy Sauce
• 2 tsp Sesame Oil
• 2 tbsp Rice Vinegar
• 1 cup Quinoa
• 8 cups Mixed Greens
• 1 whole Red Bell Pepper
• 1 cup Purple Cabbage
• 2 whole Sweet Potatoes
• 2 whole Avocado
• 3 tbsp Cashew Butter
• 3 tbsp Coconut Milk
• 1 tsp Red Curry Paste

Instructions

1. In a shallow bowl, whisk together the soy sauce, sesame oil, and 2 tbsp rice vinegar. Add the tempeh cubes and toss to coat. Let marinate for 10 minutes while you prepare the other components.
2. Meanwhile, combine the quinoa with 2 cups water in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
3. Heat a medium skillet over medium heat. Add the marinated tempeh and cook for 8-10 minutes, turning occasionally, until golden and crispy on all sides. Set aside.
4. In a small bowl, whisk together the cashew butter, coconut milk, remaining 1 tbsp soy sauce, remaining 1 tsp rice vinegar, and red curry paste until smooth. Season with salt and pepper to taste.
5. Divide the mixed greens among 4 bowls. Top each with quinoa, crispy tempeh, sliced red bell pepper, shredded purple cabbage, roasted sweet potato, and chopped avocado. Drizzle with the cashew curry sauce and serve immediately.