Tempeh Potato Bowl with Roasted Zucchini and Ginger 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. Zucchini provides hydrating fiber and micronutrients. Ginger and basil support digestion.
🥦 Ingredients
- ●½ cup steamed potatoes
- ●6 oz tempeh, sliced
- ●1 cup roasted zucchini slices
- ●½ tsp grated ginger
- ●1 tbsp chopped basil
- ●Pinch of salt
👩🍳 How to Make It
1
Roast zucchini at 425°F for 20 minutes. Steam potatoes until tender. Grill tempeh 3–4 minutes per side. Mix ginger, basil, and salt. Drizzle over bowl.
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