Baked Tempeh Salad Bowl

Makes 4 servings

Macronutrients: 531.88 calories, 21.91g protein, 34.1g fat, 41.65g carb, 15.58g dietary fiber, 5.15g saturated fat, 13.91g total sugar, 5.9g added sugar

Significant Source For: Energy, Protein, omega-6 fatty acids, Carbohydrate, Fiber, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper, Manganese, Fluoride, Vitamin A, Vitamin E (alpha-tocopherol), Vitamin C, Thiamin, Riboflavin, Niacin, Vitamin B-6, Vitamin K (phylloquinone), Folate, Pantothenic acid

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Ingredients

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

To assemble:
8 ounces cucumber, cubed
8 ounces carrots, grated
2 ounces fresh cilantro, chopped
2 ounces alfalfa sprouts

Top with:
2 avocadoes, sliced
2 ounces sunflower seeds
8 sprigs fresh mint, picked over

Preparation

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.