Buddha Bowl

Entree

Prep time: 10 mins

Total time: 30 mins

Prepare the edamame according to package instructions. Set aside.
Drain and rinse canned beans. Set aside
Shred carrots into their own container.
Chop cabbage and place in its own container.
Cut each tempeh block in half lengthwise to create two thinner halves, then cut in half widthwise to create 4 equal sized quarters. Slice each quarter into smaller strips.
Place the tempeh strips in a bowl and add the teriyaki sauce. Toss to coat.
Place tempeh strips into an air-fryer and air-fry until aromatic and lightly crisped. Don't stack the tempeh. This may take more than 1 round in the air-fryer. Alternatively, coat a pan with spray oil and lightly pan-fry tempeh on each side for 3-4 minutes until crisp and aromatic.
Air-fry (about 7-10 min.) or saute the frozen broccoli on the stove over medium-high heat until heated through and crunchy (about 5-7 min.)
Place Greek yogurt in a bowl and add lemon juice, oregano, basil, and garlic. Mix thoroughly.
In a side-bowl, arrange 1/4 of each prepared ingredient in sections, then top with 1/4 of the creamy Italian dressing. Enjoy!!