Hearty, warming and full of flavor, this macrobiotic-inspired Smoky Tempeh and Kale Bowl will definitely hit the spot. It's topped with one of my favorite go-to sauces, Miso-Tahini. I like to make a big batch of the sauce and use it on roasted vegetables, over quinoa or as a salad dressing.
Smoky Tempeh and Kale Bowl with Miso-Tahini Dressing
makes 4 servings
- 1 cup dry brown rice
- 2 1/4 cups vegetable broth
- 1 package tempeh, cut into 1/2" cubes
- 2 Tbsp. tamari or soy sauce
- 1 Tbsp. liquid smoke
- 1 Tbsp. coconut oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 4 packed cups kale, rinsed and dried
- Miso-Tahini Sauce (recipe below)
Prepare rice by bringing vegetable broth to a boil in a small pot on the stove. Add brown rice, cover and simmer. After 40 minutes, turn heat off and let sit covered for at least 5 minutes before serving.
Mix together tamari and liquid smoke in a small bowl. Stir in tempeh and let marinate for 5 minutes.
Heat coconut oil at medium heat in a large pan or wok on the stove. Add garlic, onion and tempeh and sauté until edges on tempeh brown. This should take about 10-12 minutes, stirring occasionally.
Add kale to pot, stir in, and cook until kale wilts (about 3 minutes).
Serve rice into bowls, top with tempeh and kale mixture and drizzle miso-tahini sauce on top.
- 1 Tbsp miso paste
- 4 Tbsp tahini
- juice of 1 lemon
- 3-6 Tbsp water
Combine all ingredients in a small bowl or cup. Start with 1/4 cup water and add to desired consistency.