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Prep Time:
20 Minutes
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Cook Time:
25 Minutes
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Total Time:
45 Minutes
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Makes:
Tempeh Nourish Bowl with Lemon Miso Dressing
Ingredients
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Base:
- 8 ounces tempeh, cut into 1-inch pieces
- 2 tbsp soybean oil
- 4 cups chopped kale
- 2 cups thinly sliced red cabbage
- 2 cups cooked brown rice
- 1 medium sweet potato, chopped
- ½ medium red bell pepper, thinly sliced
- 1/2 avocado, thinly sliced
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1 cup sprouts
Suggested toppings: red pepper flakes, fresh cilantro
Tempeh marinade:
- 2 tbsp soybean oil
- 3 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 2 tbsp soy sauce
- 2 cloves of garlic, minced
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2 tbsp water
Dressing:
- 2 tbsp white miso
- 3 tbsp lemon juice
- 2 tbsp tahini
- 1 tsp garlic powder
- 1 tsp dried parsley
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½ tsp mustard
Water to thin
Instructions for Tempeh Nourish Bowl with Lemon Miso Dressing
Marinate the tempeh. Place tempeh marinade ingredients in a large mixing bowl and whisk together until combined. Place tempeh in the bowl and toss to coat. Place tempeh in the fridge and allow to marinate for at least 1 hour.
Preheat the oven to 350 F.
Place marinated tempeh on a parchment paper-lined baking sheet in a single layer and bake for 25 minutes.
Make the dressing. Whisk together the miso, lemon juice, tahini, garlic powder, parsley and mustard until combined. Add water one tablespoon at a time until the dressing reaches your desired consistency. Set aside.
Place sweet potatoes in a small saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook until the potatoes have softened, about 10 minutes.
Cook the kale in a large skillet with a splash of water until soft and divide between two serving bowls along with remaining bowl ingredients. Drizzle the dressing on top.
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