I have ZERO spice limit. One time, I ate four red pepper flake packets and didn’t even flinch. I love all things spicy, and am always that person that asks for extra hot sauce at a restaurant. That’s why this meal just screams me.
This bowl combines all of my favorite savory foods- tempeh, sweet potatoes, and brussel sprouts. I cannot believe I just admitted that; I am such a foodie. But seriously- this bowl combines the perfect balance of carbs, proteins, veggies, and fats. I feel full for hours, which is saying something considering I’m an endless pit most days. This bowl also makes for the perfect fall meal. I don’t know what it is, but for some reason, it just feels so hearty and cozy. Reminds me of what I’d eat if I still lived on the east coast (insert many crying emojis).
The great thing about this is how simple it is. It takes twenty minutes to make at most, and that’s if you don’t prep the potatoes ahead of time. When you’re in a time crunch, I HIGHLY recommend this!
INGREDIENTS (Serves one):
1/3 block of tempeh, diced
8-10 brussel sprouts, chopped
2 tsp coconut oil, separated
2 1/2 tsp chilli powder
1.) Pre-heat your oven to 450 F on bake. Dice up your potato, and throw them in a bowl. Add 1 tsp of the oil and 1/2 tsp chill powder, and mix together. Stick on a baking sheet and cook those for 25 minutes, flipping 1/2 way through.
2.) On a pre-heated pan, add the coconut oil and let it warm up. Once heated, add in your brussel sprouts, and stir until desired. Once cooked, place in a bowl and set aside.
3.) Turn your pan off, and add your tempeh that has been mixed with the other tsp chill powder. Stir like crazy for the first thirty seconds or so, but then let it sit. The pan is still hot so the tempeh will cook. Once cooked, combine with the brussel sprouts.
4.) Take your potatoes out of the oven and add to the bowl. Add a dressing and enjoy!
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