Tempeh Buckwheat Bowl with Roasted Carrot and Lemon Mint Sauce

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

Buckwheat provides carbs. Tempeh offers plant protein. Carrots add fiber and micronutrients. Lemon and mint aid digestion.

🥦 Ingredients

  • ●½ cup cooked buckwheat
  • ●6 oz tempeh, sliced
  • ●2 cups of carrot, sliced
  • ●Juice of
  • ●½ lemon
  • ●1 tbsp chopped mint
  • ●Pinch of salt

👩‍🍳 How to Make It

1
Roast carrots at 425°F for 25 minutes. Sauté tempeh until golden. Mix lemon juice, mint, and salt. Layer buckwheat, tempeh, and carrots. Drizzle sauce.

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