Maple Tempeh Fall Buddha Bowl

• 2 packs of original tempeh cubed
• 3 tbsp coconut aminos
• 2 tbsp maple syrup
• 2 tbsp dijon mustard
• 1 tsp olive oil
  

• 2 tbsp extra virgin olive oil
• 1 small peeled and diced butternut squash
• 12-14 peeled and halved brussel sprouts
• 1/2 large diced yellow onion
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp sea salt
• 1/4 tsp pepper
  

• 1 1/2 cups farro
• 2 cups vegetable broth
• 1 cup water

Top with your favorite hummus and fresh steamed greens!

1. Start by preheating your oven to 425 degrees Fahrenheit. Then, line a baking sheet with parchment paper.
2. Next, to a small mixing bowl add your cubed tempeh, top with coconut aminos, maple syrup and dijon mustard. Stir until tempeh is fully coated. Let sit for at least 15 minutes.
3. Then, to the baking sheet add your diced butternut squash, halved Brussel sprouts and diced yellow onion. Sprinkle the vegetables with garlic powder, onion powder, paprika, cumin, salt, pepper and any additional herbs or seasoning you want. Then, drizzle with olive oil, stir until vegetables are fully coated.
4. Place in the oven and roast at 425 for 35-40 minutes, or until vegetables are golden brown and crispy.
5. Then, to a small pot, bring 2 cups of vegetable broth and 1 cup of water to boil. Once boiling, cook farro according to package directions. Once cooked, drain and place off to the side.
6. Next, heat a large skillet on medium heat with 1 tsp olive oil. Once heated, add your marinated tempeh, pouring all of the sauce in the pan.
7. Let tempeh cook on each side until golden brown and sauce is thickened.
8. Once vegetables are done cooking, remove from the oven.
9. To 4-6 bowls, add your cooked farro, roasted vegetables, and sticky maple mustard tempeh. Add other desired toppings like hummus and steamed greens.
10. Serve warm and enjoy!