Baked Tempeh Salad Bowl
To make the marinate and dressing:
1/4 cup creamy peanut butter
2 tablespoons maple syrup
2 tablespoons sriracha sauce
2 tablespoons reduced-sodium soy sauce
For baked tempeh:
1 (8 oz) block organic three grain tempeh, cubed
8 ounces cucumber, cubed
8 ounces carrots, grated
2 ounces fresh cilantro, chopped
2 ounces alfalfa sprouts
2 avocadoes, sliced
2 ounces sunflower seeds
8 sprigs fresh mint, picked over
Step 1. Preheat the oven to 400°F.
Step 2. In a small mixing bowl, combine the creamy peanut butter, maple syrup, sriracha sauce, and reduced-sodium soy sauce. Mix thoroughly.
Step 3. Divide the creamy peanut butter mixture into two halves. Marinate the organic three grain tempeh with half of the creamy peanut butter mixture; reserve the other half for salad dressing. Transfer the organic three grain tempeh marinate to a baking sheet. Bake for 30 minutes. Allow it to cool.
Step 4. To serve, in a bowl, combine the cucumber, carrots, fresh cilantro, alfalfa sprouts, and baked organic three grain tempeh mixture. Top with the remaining ingredients (avocados, sunflower seeds, and fresh mint) and serve with the the remaining half creamy peanut butter mixture.