A colorful and tasty well-filled buddha bowl with tempeh, quinoa, lots of vegetables and a slightly spicy peanut dressing
Preheat the oven to 200 degrees. Cut the sweet potato into cubes, mix with a pinch of paprika, garlic powder, pepper, salt and olive oil. Place on a baking tray and put in the oven for 20 minutes. Clean the broccoli and add the broccoli florets to the sweet potato baking tray for the last 10 minutes.
Cook the quinoa according to the instructions. Cut the mango into cubes, the avocado into slices and the red pepper into strips. Mix the ingredients for the dressing together in a separate bowl. Fry the tempeh in a frying pan until it is crispy.
Divide the spinach between 2 bowls. Then divide the quinoa, sweet potato, broccoli, mango, avocado, red pepper and tempeh into the bowls in separate areas. Finish with the dressing and optional extra lime and coriander.
Source: Leukerecepten by leukerecepten-nl.
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