Tempeh Rice Bowl with Roasted Zucchini and Ginger Mint 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 nightshade-free low-histamine

Rice provides clean carbs. Tempeh offers plant protein. Zucchini provides hydrating fiber and micronutrients. Ginger and mint jazz it up and aid digestion.

🥦 Ingredients

  • ●1½ cup cooked rice
  • ●6 oz tempeh, sliced
  • ●1 cup zucchini, sliced
  • ●½ tsp grated ginger
  • ●1 tbsp chopped mint
  • ●Pinch of salt

👩‍🍳 How to Make It

1
Roast zucchini at 425°F for 20 minutes. Sauté tempeh until golden. Mix ginger, mint, and salt. Layer rice, tempeh, and zucchini. Drizzle sauce.

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