Tempeh Sushi Bowl Meal Prep 🌱 Macros: 603 cals - 23g fat - 69g carbs - 23g protein Recipe makes 4 servings Ingredients for Tempeh: 2 bricks tempeh, cut into rough pieces 3 tbsp soy sauce 1 ½ tbsp sesame oil 2 tbsp maple syrup Ingredients for Tangy Mayo: ¼ cup vegan mayo 1 ½ tbsp rice vinegar 1 tbsp soy sauce ½ tbsp maple syrup ¼ tsp chili powder, or 1 tsp sriracha Sushi Bowl add-ins: 2 cups white sticky rice, prepared 2 cups cooked baked yam cubes 4 persian cucumbers, sliced 2 jalapenos, chopped thin Recipe: Preheat oven to 375 F and line a baking tray with parchment paper Add chopped tempeh to a bowl and toss with soy sauce, sesame oil, and maple syrup Spread evenly across baking tray and bake for 14-16 minutes or until browned Make Tangy Mayo sauce by adding everything to a bowl and whisking to combine Prepare Sushi Bowl add-ins Plate everything into 4 containers and drizzle with tangy mayo, enjoy with an extra side of soy sauce! #sushibowl #tempeh #tempehrecipe #tempehrecipes #veganbowls #veganmeals #veganmealprep #veganmealideas #mealprepsundays #mealprepsunday #mealprepdaily #plantbasedprotein #plantbasednutrition #plantbasedmeals #eatmoreplants
