Tempeh Buddha Bowl (Vegan)

Total Time: 30 Minutes | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Servings: 4

Ingredients
1 cup of raw red quinoa
2 cup of vegetable broth
8 oz of tempeh
1 tbsp of turmeric
1 tsp of black pepper
1 tsp of paprika
8 campari tomatoes
4 tbsps of fresh sprouts
Sauce (Optional)
4 tbsp of Dijon mustard (vegan)
4 lemons

Directions
1. Rinse and strain 1 cup of red quinoa. Add to a medium sized pot and pour in 2 cups of vegetable broth.

2. Bring quinoa to a boil and reduce to medium high heat. Cook for 20 minutes or until all excess liquid has evaporated.

3. While quinoa is cooking, crumble tempeh into a large shallow bowl. Sprinkle with turmeric, black pepper and paprika. Mix well.

4. Add tempeh to a medium sized frying pan. Drizzle with a small amount of oil and saute for 10 minutes on medium heat, or until tempeh has browned.

5. Slice 8 campari tomatoes into wedges, and set aside. Optional: To make sauce, add vegan Dijon mustard and juice of 4 lemons in a bowl and mix well. Set aside.

6. Once done, portion about 1/2 cup of quinoa and top with tempeh, 2 diced tomatoes, 1 tbsp of fresh sprouts. Optional: drizzle with sauce.