Tempeh Potato Bowl with Roasted Bell Pepper and Lemon Basil Sauce

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

Potato provides nutritious carbs. Tempeh offers plant protein. Bell pepper adds vitamin C. Lemon and basil refresh digestion.

🥦 Ingredients

  • ½ cup steamed potatoes
  • 6 oz tempeh, sliced
  • 1 cup roasted bell pepper strips
  • Juice of
  • ½ lemon
  • 1 tbsp chopped basil
  • Pinch of salt

👩‍🍳 How to Make It

1
Roast bell peppers at 425°F for 20 minutes. Steam potatoes until tender. Grill tempeh 3–4 minutes per side. Mix lemon juice, basil, and salt. Drizzle over bowl.

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