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Roasted Tempeh & Root Vegetable Buddha Bowl

Hearty and delicious buddha bowl filled with all the macronutrients your body needs.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Author: Katie Stewart Wellness

Ingredients

  • ½ brick organic tempeh cubed
  • 1 tbsp wheat-free tamari
  • 1 medium-sized sweet potato cut in cubes
  • 1 medium-sized organic yellow or red potato skin on and cut in cubes
  • 1-2 tbsp avocado oil
  • ½ tsp turmeric powder
  • ½ tsp garlic powder
  • ½ tsp cumin powder
  • Unrefined sea salt to taste

For topping:

  • 1 avocado cubed
  • ½ cup baby spinach thinly sliced
  • 2-4 tbsp Rosemary Garlic Aioli

Instructions

  • Preheat oven to 425°F and line a baking sheet with parchment paper.
  • Add tempeh cubes to a bowl and drizzle with tamari. Set aside. (If you have the time let it marinate for at least 30 minutes).
  • Arrange potatoes and tempeh in a single layer on the baking sheet.
  • Drizzle with avocado oil and sprinkle with seasoning.
  • Bake for 20-25 min -- flipping halfway through.
  • When the tempeh and potatoes are done, remove from oven and scoop the desired amount of potatoes into each bowl.
  • Add spinach to potatoes and mix well.
  • Add tempeh and top with avocado and rosemary garlic aioli.