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Fonio Buddha Bowl with Tempeh
Chef Pierre's Buddah Bowl is packed with nutrient dense ingredients, bursting with flavors that will leave you feeling energized. This meal features an indigenous and ancient African ingredient called Fonio, West Africa’s oldest grain. Simply roasted sweet potatoes, black-eyed peas, roasted tempeh, baby kale & a refreshing ginger dressing.
Nutritional facts
Protein
27g
Carbs
68g
Calories
620
Fat
31g
Ingredients
Canola and Olive Oil Blend, Sweet Potatoes, Black-eyed Peas, Black Pepper, Cumin, Cilantro, Garlic, Honey, Kosher Salt, Tempeh, Lime Juice, Ginger, Fonio, Kale, Cayenne Powder, Paprika
Reviews
3.4
Based on 87 reviews
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Claudia Marina · 12/22/23
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About Pierre Thiam
Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine-dining world. He is also the Executive Chef and Co-Owner of Teranga, a fast-casual food chain from New York City that serves Western African food namely Nigerian, Senegal, Ghana and Côte d'Ivoire. He is also the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. His company Yolélé advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America. Born and raised in Dakar, Senegal, Thiam’s cooking style reinforces his love of his culture, and the distinct and exceptional culinary practices of West Africa.
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