Tempeh Buckwheat Bowl with Roasted Bell Pepper and Ginger Parsley Sauce

FP Phase Dinner Green food vegan vegetarian pescatarian halal kosher keto dairy-free nut-free egg-free shellfish-free fish-free pork-free low-histamine

Buckwheat provides clean, nutritious carbs. Tempeh offers plant protein. Bell pepper adds fiber and micronutrients. Ginger and parsley jazz it up and aid digestion.

🥦 Ingredients

  • ½ cup cooked buckwheat
  • 6 oz tempeh, sliced
  • 1 cup bell pepper strips
  • ½ tsp grated ginger
  • 1 tbsp chopped parsley
  • Pinch of salt

👩‍🍳 How to Make It

1
Roast bell peppers at 425°F for 20 minutes. Sauté tempeh until golden. Mix ginger, parsley, and salt. Layer buckwheat, tempeh, and peppers. Drizzle sauce.

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