Kale & Tempeh Bowl With Miso-Tahini Dressing

Written by Ilene Godofsky

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.

Miso-Tahini Sauce


  • 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.

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