Step 1

Make the herb sauce in a small blender cup or using an immersion blender in a wide mouthed jar.

Step 2

If using a regular blender, I'd recommend doubling the recipe so that it's easier to blend. Add water or milk if it is too thick, or tahini if it's too thin.

Step 3

Line a baking sheet with parchment paper.

Step 4

Toss the veggies in a splash of olive oil, salt, and pepper directly on the baking sheet.

Step 5

Spread them out in a single layer on the baking sheet and place in the hot oven. (See roasting temperatures and times above).

Step 6

Heat a skillet over medium heat. Add greens (tear into smallish pieces).

Step 7

Add a splash of water. Cover with a lid, and steam for about 1-2 minutes, until brightly colored and wilted.

Step 8

Add a touch of sea salt, and a light drizzle of oil.

Step 9

I prefer my tempeh plain in buddha bowls, but feel free to marinate your tempeh in a simple marinade or use pre-marinated tempeh.

Step 10

If you don't like the bitterness of tempeh (I personally like it) you can steam your cubed tempeh first for 5-7 minutes in a steamer basket.

Step 11

After steaming, brown the tempeh gently for a few minutes in a little bit of oil, salt, and pepper on a skillet over medium low heat.

Step 12

Lovingly arrange your bowl into pretty sections, and admire it gratefully before drizzling yummy herb sauce all over it.

Step 13

If you like, garnish your bowl with a flurry of fresh herbs and a sprinkling of sunflower seeds or pumpkin seeds.