Because we need a rainbow
Lots of colours on our plates are visually stimulating, but the variety also suggests that your getting a broader range of micronutrients to fuel your bod. In this case, we also get a beautiful blend of flavours. Many of these ingredients (except for the greens) can still be found locally this time of year. I like the contract of the warm cooked grains and tempeh with all the raw veggies and sprouts. The ingredients listed below are in rough per-person measurements.
1/2 to 1 cup cooked grain (brown rice, millet, quinoa)
1-2 good handfuls chopped romaine lettuce or baby spinach
1 handful finely shredded red cabbage
1 handful spiralized red beet
1/2 medium carrot, grated
a few pieces marinated and grilled tempeh*
1 small handful sunflower or mung bean sprouts
1 tbsp brown and/or black sesame seeds
1/3 recipe Dragon Sauce (see below), or to taste
In a decent eating-sized bowl, layer the ingredients in the order they're listed. (No hard and fast rules, it's up to you.) Enjoy!
The sweetness of this recipe compliments the tempeh and veggies quite nicely.
1/4 cup nutritional yeast
3 tbsp grapeseed or olive oil
2 tbsp. maple syrup
2 tbsp. tamari soy sauce
2 tbsp. filtered water
1 large or 2 medium cloves garlic
Blend all ingredients with a handblender, or in a blender or food processor. Makes enough for 3 Dragon Bowls. Store any leftovers in a sealed glass jar in the fridge for up to 1 week.
* To prepare the tempeh I just slice it however I want, splash on some tamari and a pressed clove of garlic and fry it up in some coconut oil until browned on both sides.