Healthy Gut Bowl

For the rice:

• 1 cup rice
• 1 1/4 cup cilantro
• 2 cups water

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For the tempeh:

• 1 pack tempeh
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp salt

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For the sweet potato:

• 1 sweet potato
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp salt

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For the steamed veggies:

• 1 cup baby spinach
• 1 bunch asparagus
• 1 fennel bulb
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp salt

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For the sauce:

• 1/2 cup tahini
• small piece of ginger
• juice of 2 lemons
• 1/4 tsp turmeric
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/2 cup water

1. Prepare the rice. Blend together water and cilantro until smooth. Add water to the rice and cook in a rice cooker or on stovetop until rice is done. Set aside.

2. Prep the tempeh and sweet potatoes. Slice tempeh and sweet potatoes and coat with cumin, coriander and salt. Add to a baking sheet and bake at 400 degrees F for about 15 minutes until cooked through and crispy.

3. Prep the veggies. Add the spinach, asparagus, and fennel into a steamer with cumin, coriander, and salt. Cook for about 5-8 minutes until steamed.

4. Prep the dressing. Add all ingredients into a jar and combine until smooth.

5. Assemble bowl with rice on the bottom and veggies on top. Add sauerkraut if you like. Enjoy!