Grilled Tempeh Buckwheat Bowl with Chili Lime Vinaigrette

CP Phase Lunch Yellow food vegan vegetarian pescatarian halal kosher keto dairy-free nut-free egg-free shellfish-free fish-free pork-free low-histamine

Tempeh offers fermented plant protein. Buckwheat adds gluten-free goodness and texture. Chili and lime jazz up and boost metabolism.

🥦 Ingredients

  • ●½ cup cooked buckwheat
  • ●6 oz tempeh, sliced
  • ●Juice of
  • ●½ lime
  • ●½ tsp chili flakes
  • ●1 tbsp olive oil
  • ●½ tsp salt Optional – chopped cilantro

👩‍🍳 How to Make It

1
Grill tempeh: Brush with olive oil and grill 3 – 4 minutes per side. Make vinaigrette: Mix lime juice, chili flakes, and olive oil. Serve: Layer buckwheat and tempeh. Drizzle vinaigrette and garnish.

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