Estrogen-Balancing Buddha Bowl - Broccoli Sprout and Tempeh Buddha Bowl
Nutrition per Serving
450
Calories
25g
Protein
35g
Carbs
20g
Fat
Grocery list: broccoli sprouts, quinoa, tempeh, carrots, red cabbage, sesame oil, soy sauce, rice vinegar, sesame seeds. GI: quinoa (53), carrots (39), red cabbage (25).
Ingredients
1 cup broccoli sprouts (US) / 85 grams (Metric), 1 cup cooked quinoa (US) / 185 grams (Metric), 1 cup tempeh (US) / 166 grams (Metric), 1/2 cup shredded carrots (US) / 64 grams (Metric), 1/2 cup red cabbage (US) / 45 grams (Metric), 2 tbsp sesame oil (US) / 30 ml (Metric), 2 tbsp soy sauce (US) / 30 ml (Metric), 1 tbsp rice vinegar (US) / 15 ml (Metric), 1 tbsp sesame seeds (US) / 9 grams (Metric)
Instructions
1. Cook quinoa as per package instructions. 2. Pan-fry tempeh in 1 tbsp sesame oil until golden brown. 3. In a large bowl, combine cooked quinoa, tempeh, broccoli sprouts, shredded carrots, and red cabbage. 4. In a small bowl, whisk together remaining sesame oil, soy sauce, and rice vinegar. 5. Drizzle dressing over the buddha bowl and toss gently to combine. 6. Sprinkle with sesame seeds before serving.
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