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Green Goddess Bowl

Prep Time:

25 minutes

Cook Time:

15 minutes

Makes:

2 servings

This Green Goddess Bowl is a light yet satisfying meal that brings together crunchy vegetables, protein-rich tempeh, and a refreshing tahini dressing with parsley and lemon. Perfect for lunch or dinner, it’s both wholesome and energizing.

Ingredients

For the bowl:

  • 1/2 cup (100 g) buckwheat

  • 1/2 cucumber

  • 1 avocado

  • 2 cups (120 g) lettuce, chopped

  • 1/2 block tempeh

  • 1 tsp olive oil

  • a handful of cress

  • 1 tbsp (10 g) pumpkin seeds


For the dressing:

  • 3 tbsp (45 g) tahini

  • 2 tbsp (30 ml) lemon juice

  • 1/2 bunch parsley

  • 1 tbsp (10 g) hemp seeds

  • 2 tbsp (30 ml) water

  • 1 tsp agave syrup

Instructions

  1. Rinse the buckwheat and cook it according to package instructions.


  2. Wash the cucumber, halve it, and dice it into small cubes.


  3. Wash and chop the lettuce.


  4. Halve the avocado, remove the pit, and scoop out the flesh. Dice it as well.


  5. Cut the tempeh into cubes and fry them in a pan with oil until crispy on all sides.


  6. Wash the cress and let it drain. Wash the parsley and remove the thick stems.


  7. Combine parsley, tahini, lemon juice, hemp seeds, water, and agave syrup in a blender and blend until smooth and creamy.


  8. In a bowl, combine the cooked buckwheat, cucumber, avocado, lettuce, and crispy tempeh.


  9. Drizzle the dressing over the bowl and top with cress and pumpkin seeds.

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