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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