rawmanda: Tempeh Buddha Bowl + Creamy Kabocha Sauce🔥 Crispy…

rawmanda:

Tempeh Buddha Bowl + Creamy Kabocha Sauce Crispy Japanese sweet potato wedges, maple marinated tempeh, sauteed mushrooms, arugula, sauerkraut, and rice noodles.
.
Creamy Kabocha Squash Sauce
½ medium kabocha squash (or 1 medium sweet potato)
¼ – ½ cup coconut milk
3 tbsp nutritional yeast flakes
2 tbsp coconut aminos (or tamari)
2 tablespoons lemon juice
½ tsp garlic powder
pinch of sea salt, to taste

Instructions
1. Cut the kabocha squash (or sweet potato) into ½ to 1 inch cubes. Place cubes into a medium saucepan and cover with water. Place the pot on stove over high heat and bring to a boil. Lower the heat and allow to simmer until soft, about 15 minutes. Drain and allow to cool.

2. Place the squash, ¼ – ½ cup coconut depending on desired consistency (use less for thicker sauce) and all other remaining ingredients into a food processor bowl. Blend until smooth, stopping to scrape down sides of the bowl as needed. https://ift.tt/2MOswpq

from WordPress http://bit.ly/2xeCzcP
via IFTTT http://bit.ly/2Qt8aQQ