Danielle's Sriracha Bowls
Emily Griffith
10 minutes
45 minutes
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. 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
