*Makes three hefty servings. 

Buddha bowl ingredients: 

Organic three-grain tempeh, cubed (you can also use one block extra firm tofu)

1 sweet potato, peeled and diced into small squares

1 cup shelled edamame (or chickpeas)

1 large head of broccoli, chopped

1 avocado, thinly sliced 

1 cup shredded carrots (I used pre-packaged shredded carrots b/c they’re crunchier)

¼ cup red onion, thinly chopped

1 cup Sliced almonds

1 cup kamut, farro or other ancient grains 

2 tbsp olive oil 

1 tbsp toasted sesame oil

1 tsp garlic powder

Salt and pepper to taste

Cilantro (for garnish)

Ingredients for dressing:

1/3 cup olive oil 

1/2 tbs Dijon 

1/2 tbs honey 

Juice from 1/4 lemon 

1/2 tsp jarred garlic 

Directions: 

Whisk together all ingredients for the dressing and set aside 

Start the ancient grains according to the package and let those cook while cooking the rest of the ingredients 

In a large saute pan, heat the olive oil on low-medium heat

Add the tempeh and sweet potatoes and coat with the olive oil, add the garlic powder and stir 

Allow the mixture to cook until slightly softened then add the broccoli and edamame 

Mid-way through cooking, add the roasted sesame oil and a little salt and pepper for flavor 

Continue cooking the vegetable mixture until it seems a tiny bit crunchy, remove from heat 

Layer the bottom of the bowl with the ancient grains 

Add a layer of vegetable mixture on top of that 

Then add a sprinkle of red onion, shredded carrots, sliced almonds, and sliced avocado 

Top with cilantro and vegan feta cheese 

Lastly, pour a small amount of dressing over the Buddha bowl (Note: you need very little dressing to make this flavorful; start small then add more; adding too much dressing initially can ruin the entire bowl, so be careful)

This is truly one of our favorite meals and probably one of the healthiest dishes a person can consume. Enjoy!