Tempeh Buckwheat Bowl with Roasted Bell Pepper and Lemon Parsley Sauce

FP Phase Lunch 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 vitamin C. Lemon and parsley refresh digestion.

🥦 Ingredients

  • ●½ cup cooked buckwheat
  • ●6 oz tempeh, sliced
  • ●1 cup roasted bell pepper strips
  • ●Juice of
  • ●½ lemon
  • ●1 tbsp chopped parsley
  • ●Pinch of salt

👩‍🍳 How to Make It

1
Roast bell peppers at 425°F for 20 minutes. Grill tempeh 3–4 minutes per side. Mix lemon juice, parsley, and salt. Layer buckwheat, tempeh, and peppers. Drizzle sauce.

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