9 ozs Tempeh (sliced into strips)
2 tbsp Tamari
1/4 tsp Paprika
1 tbsp Avocado Oil
4 cups Cauliflower Rice
3 tbsp Tahini
1 tbsp Maple Syrup
2 tbsp Lemon Juice
3 tbsp Water
1/8 tsp Sea Salt
6 cups Arugula
1 Avocado (sliced)
3 tbsp Sunflower Seeds
- Preheat the oven to 375° (191°C) and line a baking sheet with parchment paper. In a small bowl, toss the tempeh with the tamari, paprika and avocado oil. Place the strips of tempeh on the baking sheet and bake for 20 to 23 minutes, flipping halfway through.
- Heat a skillet over medium heat. Add the riced cauliflower. Sauté for 5 to 7 minutes, and then remove from heat.
- In a small bowl, whisk together the tahini, maple syrup, lemon juice, water and sea salt.
- Add the cauliflower rice to your bowl, and top with arugula, avocado, sunflower seeds and tempeh. Top with the tahini dressing and enjoy!
Leftovers: Refrigerate the ingredients and dressing separately in airtight containers for up to three days.
More Flavor: Add chili flakes to the cauliflower rice.
Additional Toppings: Add cooked sweet potato or other veggies if desired.
No Avocado Oil: Use extra virgin olive oil or coconut oil.