Tempeh Buddha Bowl

¼ cup red onion, sliced in half moons

½ cup rice vinegar

1 tsp sugar

1 tsp salt

2 tbsp olive oil

1 block of tempeh, sliced

1 tbsp Sriracha sauce

1 tsp honey

1 tbsp low-sodium soy sauce

2 cups Brussel Sprouts, quartered

Salt and pepper

2 cup cooked brown rice (about 1 cup uncooked rice)

4 soft-boiled eggs

Optional: Rice Seasoning (Furikake)

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Makes 4 Servings

1. Combine vinegar, salt and sugar in a medium bowl. Soak onions in mixture for at least 1 hour prior to serving.

2. Make tempeh marinade: Mix sriracha, honey and soy sauce in a medium bowl. Add sliced tempeh and mix well to full cover.

3. In a medium pan, heat 1 tbsp of olive oil over medium-high heat. Add sliced tempeh and cook for 3 - 4 minutes on each side. Remove tempeh from pan and set aside.

4. Heat the additional tbsp of olive oil in the same pan, add brussel sprouts, with a pinch of salt and pepper. Cook until faces of brussel sprouts are lightly charred. Remove from heat.

5. Assemble: Add a base of the brown rice to the bowls. Sprinkle lightly with Furikake rice seasoning. Distribute tempeh, pickled onions, eggs and brussel sprouts evenly amongst the four bowls.

6. Optional: top with dressing of choice (sesame soy dressing, peanut dressing, sriracha, etc.)