TLT Bowls with Avocado Lime Dressing

Uncategorized Jan 20, 2020

We are continuing this week with our bowl series. These are really delicious and pretty quick to make and once again great leftovers. Once you make the tempeh, the rest is pretty easy.

I don't suggest that you cut the cucumber and tomatoes up at the beginning of the week but rather have them on hand and cut up before serving. Cucumbers lose their nutritional content pretty quickly so cut them up before serving unless you're bringing this bowl to work.

Let's get started!

What you will need 

For one serving. just quadruple to make more bowls this week with your tempeh bacon.

7 cherry tomatoes, sliced in quarters

1  quarter of a cucumber, diced

1 handful of your favorite greens

 

For the Tempeh Bacon:

For 4 servings: 

1 package of tempeh

1/4 cup coconut aminos or tamari 

 

For the Dressing, 4 servings. 

2 avocado

2 clove of garlic

2 tbs of coconut aminos or tamari

2 lime, juiced

1 tbs, plus water

salt and pepper to taste

What we need to do

For the Tempeh Bacon:

Preheat over to 350 degrees

Thinly slice the tempeh into strips

Place in a shallow dish with the Coconut aminos and let marinate anywhere from 20min. to overnight. The longer the better!

Place tempeh on a baking sheet lined with parchment paper and bake for 20 minutes.

Remove and let cool.

Can refrigerate for up to 4-5 days.

 

For the dressing:

Place all the ingredients into a blender or food processor and blend until smooth.

Add water slowly to reach the desired thickness.

 

To put the bowl together:

Place a small handful of greens, tomatoes, cukes, and tempeh in a bowl and top with some avocado dressing.

That's it! Super easy!

Thank you for joining me this week! If you enjoyed please share with friends and family!

Come join me for Meatless Mondays, Wellness Wednesdays, and Self-Care Sundays in my Private Community, Healthy Balanced Plant-Based Living HERE!

Xo, T

 

 

 

 

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