September has arrived and fall weather is just around the corner. As the leaves change color and the weather becomes cooler, warm food is a MUST. Danielle’s new Sriracha Bowl is sure to keep your insides warm, and your taste buds even HOTTER for this recipe.

I mean sriracha and lil bucks? who knew how versatile buckwheat could be?! Danielle proves how buckwheat can be used for any meal of the day, and adding a little crunch makes everything better. 

Danielle's Sriracha Bowls

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Prep Time

10 minutes

Cook Time

45 minutes

Author

Emily Griffith

The versatility of buckwheat never fails to amaze me. I mean I seriously cannot think of a mealtime where buckwheat could not be used. Thank you Danielle for sharing this delicious vegetarian sriracha bowl, the perfect meal for a cool fall day.

Ingredients

• 1/2 cup chopped tempeh
• 1 Tbsp Wildbrine probiotic sriracha
• 1 Tbsp original bucks
• Oyster mushrooms
• sesame oil
• coconut aminos
• spinach
• Bok Choy
• Brown rice noodles
• Green onion
• Black sesame seeds
• More sriracha for topping

Directions

1. 1. Marinate your tempeh and buckies in sriracha for 15-30 minutes.

   2. Steam bok choy until soft. Once soft, add a handful of spinach and lightly steam for the base of bowl.

   3. Sautéed oyster mushrooms in sesame oil and coconut aminos.

   4. Boil water and add brown rice noodles.

   5. Chop up green onions

   6. Make your bowl!! Top with sesame seeds and more sriracha