Buckwheat Sushi With Beetroot Juice, Tempeh, and Avocado
[schema type=”recipe” name=”Buckwheat tempeh sushi rolls” author=”Heart to Plate” description=”Buckwheat Sushi With Beetroot Juice, Tempeh, and Avocado” ]
Latest Tempeh Dish from Heart to Plate
Sushi roll alternative with healthiness in mind. Cooked buckwheat replaces the sushi rice making it more nutritious and adding carbs so you know you’ve had a hearty meal. That deep purple is from the pressed beetroot juice which also binds the grains together. Added nutrients, easy on the eye and tempeh-tastic! Thank you, Heart to Plate!
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- 7.5 ounces cooked buckwheat
- 3.5 ounces of seasoned tempeh
- 1/2 cup of raw beetroot juice
- 3 organic nori sheets
- 2 carrots
- 1 ripe avocado
- 2 silverbeet leaves
- 2 kale leaves
- Some hummus (optional)
Feel free to add or subtract whatever you feel works with these ingredients.
