Tempeh Potato Bowl with Roasted Carrot and Lemon Mint 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. Carrot adds fiber. Lemon and mint refresh digestion.

🥦 Ingredients

  • ●½ cup steamed potatoes
  • ●6 oz tempeh, sliced
  • ●1 cup roasted carrot slices
  • ●Juice of
  • ●½ lemon
  • ●1 tbsp chopped mint
  • ●Pinch of salt

👩‍🍳 How to Make It

1
Roast carrots at 425°F for 25 minutes. Steam potatoes until tender. Grill tempeh 3–4 minutes per side. Mix lemon juice, mint, and salt. Drizzle over bowl.

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