Dragon Bowl | The Buddhist Chef

In a bowl, combine the toasted sesame oil, soy sauce, agave nectar (or maple syrup), and vegetable broth.

Cut the tempeh into triangles and place in a pan. Pour the vegetable broth mixture over the tempeh. Simmer until the broth is absorbed, about 15 minutes.

For the sauce, combine maple syrup, vegetable oil, garlic powder, soy sauce, and nutritional yeast. Mix well.

Serve in a bowl along with quinoa, sunflower sprouts, minced red pepper, and garnish with pumpkin seeds.

Equipment Needed

Dietary

Allergens