Tempeh buddha bowl | Yuzu Bakes

Ingredients

• 2 cups cous cous, cooked
• 7 oz tempeh, cubed
• 1 head broccoli, cut into florets
• 8 wt. oz chickpea, from a can, cooked
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp agave syrup
• 3 cloves garlic, grated
• 2 inch piece ginger, grated
• 1 tsp chili powder, or less if you want it less spicy
• 1 tbsp paprika
• 1 tbsp coriander powder
• salt and pepper to taste
• 1/2 lime yields lime juice
• 3 tbsp olive oil