Tempeh Buckwheat Bowl with Roasted Zucchini and Lemon Mint Sauce

FP Phase Lunch 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 clean, nutritious carbs. Tempeh offers plant protein. Zucchini provides hydrating fiber and micronutrients. Lemon and mint refresh digestion.

🥦 Ingredients

  • ½ cup cooked buckwheat
  • 6 oz tempeh, sliced
  • 1 cup roasted zucchini slices
  • Juice of
  • ½ lemon
  • 1 tbsp chopped mint
  • Pinch of salt

👩‍🍳 How to Make It

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

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