Tempeh Potato Bowl with Roasted Carrot and Mint Ginger 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. Mint and ginger support digestion.

🥦 Ingredients

  • ½ cup steamed white or red potatoes
  • 6 oz tempeh, sliced
  • 1 cup roasted carrot slices
  • 1 tbsp chopped mint
  • ½ tsp grated ginger
  • Pinch of salt

👩‍🍳 How to Make It

1
Roast carrots at 425°F for 25 minutes. Steam potatoes until tender. Grill or sauté tempeh until golden. Mix mint, ginger, and salt. Drizzle over bowl.

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