Tempeh Bowls with Broccoli Carrots Seaweed and Avocado

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Servings: 4 Prep: 25 min Kids Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Avocados, Orange, Lemon, Broccoli, Toasted Nori Sheets, Coconut Aminos, Rice Vinegar, Shredded Carrots, Toasted Black Sesame Seeds

Tempeh Bowls with Broccoli Carrots Seaweed and Avocado

Ingredients

15 ounces tempeh

4 avocados ⚠

4 green onions

1 orange ⚠

½ lemon ⚠

2 heads broccoli ⚠

3 toasted nori sheets ⚠

3 tablespoons coconut aminos, plus more for serving ⚠

1 tablespoon rice vinegar ⚠

1 cup shredded carrots ⚠

3 tablespoons toasted black sesame seeds ⚠

Instructions

1. Crumble tempeh and divide evenly into serving bowls. Peel, pit, and slice avocados and chop green onions. Juice and zest the orange and lemon.

2. Break broccoli into florets and chop. Break nori into small pieces.

3. Steam broccoli in a saucepan with about 1/2 inch of water.

4. In a small bowl, combine orange juice, lemon juice, coconut aminos, vinegar, lemon and orange zests.

5. Stir in half of the dressing to your tempeh and add more to taste.

6. Scoop broccoli, green onions, shredded carrot, avocado slices, nori, and a sprinkling of sesame seeds into individual bowls atop your tempeh.

7. Serve with coconut aminos and extra dressing on the side to taste.