Tempeh Potato Bowl with Roasted Bell Pepper and Lemon Parsley Sauce

FP Phase Dinner 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 fiber and micronutrients. Lemon and parsley jazz it up and aid digestion.

🥦 Ingredients

  • ●½ cup steamed potatoes
  • ●6 oz tempeh, sliced
  • ●1 cup 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. Steam potatoes until tender. Sauté tempeh until golden. Mix lemon juice, parsley, and salt. Drizzle over bowl.

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