Tempeh Buckwheat Bowl with Roasted Bell Pepper and Lemon Ginger 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. Lemon and ginger aid digestion.

🥦 Ingredients

  • ●½ cup cooked buckwheat
  • ●6 oz tempeh, sliced
  • ●1 cup bell pepper strips
  • ●Juice of
  • ●½ lemon
  • ●½ tsp grated ginger
  • ●Pinch of salt

👩‍🍳 How to Make It

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

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