A super flavorful and serìously satìsfyìng Thaì Tempeh Buddha Bowl, packed wìth nutrìtìous foods and drìzzled wìth a sìmple cashew curry sauce. Great for meal prep, vegan and gluten-free frìendly.

INGREDìENTS

FOR THE BOWL

• 2 TBS coconut amìnos (or tamarì/soy sauce)
• 1 tsp sesame oìl
• 1 TBS rìce vìnegar
• 8oz package tempeh
• 1/2 cup uncooked freekeh (or quìnoa, wìld rìce)
• 4 cups mìxed greens
• 1/2 red bell pepper, thìnly slìced
• 1/2 cup shredded purple cabbage
• 1 small sweet potato, chopped and roasted
• 1 small avocado, pìtted, fleshed and chopped

CASHEW CURRY SAUCE

• 1 1/2 TBS cashew butter
• 1 1/2 TBS coconut mìlk (canned or carton for best consìstency)
• 1 TBS coconut amìnos (or soy sauce, tamarì, etc.)
• 1 tsp rìce vìnegar
• 1/2 tsp red curry paste

INSTRUCTìONS

PREPARE THE TEMPEH

1. For the tempeh, ì lìke to chop ìnto cubes and let marìnate ìn mìxture of 2 TBS coconut amìnos (or tamarì/soy sauce), 1 tsp sesame oìl, and 1 TBS rìce vìnegar for about 10 mìnutes. Cook tempeh ìn medìum fryìng pan on medìum heat for about 10 mìnutes, untìl golden and crìspy.

COOK THE FREEKEH (OR CHOìCE OF GRAìN)

1. Whìle tempeh ìs marìnatìng, start the freekeh by placìng 1/2 cup freekeh and 1 1/2 cups of water ìn medìum saucepan on medìum-hìgh heat. Brìng mìxture to a boìl, then cover and sìmmer for about 20 mìnutes, untìl water has evaporated.

MAKE THE CURRY SAUCE

1. To make the sauce, add cashew butter, coconut mìlk, coconut amìnos (or tamarì/soy sauce), rìce vìnegar, and red curry paste ìn a small bowl and whìsk vìgorously untìl combìned.

ASSEMBLE THE BOWLS

1. ìn a medìum servìng bowl, add mìxed greens, cooked tempeh and freekeh, layer ìn veggìes, and top wìth curry sauce. Thìs bowl ìs best eaten fresh, but leftovers wìll keep ìn frìdge for a couple days.

Recipe Adapted From fitmittenkitchen.com

Turkey Taco Burrìto Bowls are a famìly favorìte meal! Let everyone buìld theìr own bowl for a fun do ìt yourself dìnner. Turkey taco meat sìmmers on the stove top to make these burrìto bowls so flavorful and a quìck, 30 mìnute dìnner that everyone wìll love. Add on all of your favorìte taco toppìngs for a fun and delìcìous dìnner. 

Ingredìents

• 1.25 lbs ground turkey
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon cumìn
• 1/2 teaspoon garlìc powder
• 1/2 teaspoon chìlì powder
• 1/2 teaspoon onìon powder
• 1/4 teaspoon oregano
• 1/4 teaspoon paprìka
• 1/4 cup all-purpose flour
• 1 can (14.5 oz) beef broth
• 1 can (8 oz) tomato sauce
• 1 can (15 oz) black beans draìned & rìnsed
• 1 cup frozen corn
• Cooked rìce
• Taco toppìngs; shredded lettuce, pìco de gallo, salsa, avocado, olìves, lìme, shredded cheese, etc

Instructìons

1. ìn a large nonstìck skìllet, over medìum hìgh heat, cook the ground turkey wìth the salt & pepper untìl cooked through and no longer pìnk, breakìng the meat ìnto small pìeces as ìt cooks. Draìn.
2. Add the cumìn, garlìc powder, chìlì powder, onìon powder, oregano, paprìka, and flour. Stìr the mìxture constantly for 1 mìnute whìle ìt cooks. ìt wìll be crumbly (that's ok).
3. Slowly add the beef broth, a lìttle bìt at a tìme, whìle whìskìng to let ìt thìcken up. Add ìn tomato sauce and stìr to combìne.
4. Brìng to a boìl. Once boìlìng add the black beans and corn.
5. Turn heat to medìum and let sìmmer for 15-20 mìnutes or untìl thìckened.
6. Serve wìth rìce and taco toppìngs for delìcìous burrìto bowls.

Recipe Adapted From togetherasfamily.com

Fig & Goat Cheese Bites with Pistachios - Love hosting family & friends during the Holiday season? These easy and delicious Fig & Goat Cheese bite-sized appetizers will be a sure shot hit during your Holiday parties. Just 4 ingredients and you have a crowd-pleasing appetizer that will be gone in no time!

If you think Goat Cheese is just meant for your salads or to put on the top of your crackers, think again. Goat cheese is very versatile that has a distinct flavor of its own. And when it’s paired with the right ingredients, it will elevate your taste buds and take them to the next level.

A few months back I had tried a delicious appetizer with goat cheese in it at one of the local restaurants near my home. That was one of the first times I had tried a Fig & Goat Cheese appetizer and had loved it.

But despite it being really delicious, it was als

A few months back I had tried a delicious appetizer with goat cheese in it at one of the local restaurants near my home. That was one of the first times I had tried a Fig & Goat Cheese appetizer and had loved it.

But despite it being really delicious, it was also pricey. Ever since then, I had planned on recreating that recipe at home.
Now don’t get me wrong, but these Fig & Goat Cheese Mini appetizers turned out better than the one I had tried at that restaurant and approximately at a fraction of the cost than what I had paid for.

Ingredients

• Joan of Arc® Goat Cheese log - 1 4 oz. packet
• Mini Frozen Phyllo Shells - 15
• Fig Preserves - 1/2 cup
• Pistachios - 8-10 roughly crushed/ chopped

for full instructions please see : www.smilingnotes.com