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Skillet Tempeh Buddha Bowl with Brown Rice
A skillet vegan tempeh buddha bowl with sweet potato and bell pepper, finished with tamari, nutritional yeast and smoked paprika, served over brown rice.
Ingredients
Instructions
Cube the tempeh and season it, then stir-fry over medium-high heat until well browned, about 9 minutes.
Add the sweet potato and bell pepper, cooking until softened, about 6 minutes.
Stir in the tamari, nutritional yeast, coconut milk and smoked paprika for 3 minutes.
Cook the brown rice separately and fluff with a fork.
Let everything simmer for about 14 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the brown rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
