Tempeh Nourish Bowl with Miso Lemon Dressing

Ingredients

8 ounces tempeh, cut into 1-inch pieces
2 tablespoons soybean (vegetable) oil
4 cups chopped kale
2 cups thinly sliced red cabbage
2 cups cooked brown rice
1 medium sweet potato chopped
1/2 medium red bell pepper thinly sliced
1/2 avocado thinly sliced
1 cup alfalfa sprouts

Tempeh Marinade

2 tablespoons soybean (vegetable) oil
3 tablespoons balsamic vinegar
2 tablespoons maple syrup
2 tablespoons soy sauce
2 cloves of garlic, minced
2 tablespoons water

Dressing

2 tablespoons white miso
3 tablespoons lemon juice
1 tablespoons tahini
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon mustard
water to thin

Directions

Cut tempeh into 1-inch cubes, place in a bowl, and set aside.

For the marinade, mix vegetable oil, balsamic vinegar, maple syrup, soy sauce, minced garlic, and water until combined.

Add marinade to tempeh and toss to coat. Refrigerate for at least 1 hour.

Preheat the oven to 350 F.

In a single layer, place marinated tempeh on a parchment paper-lined baking sheet and bake for 25 minutes at 350 degrees.

Whisk white miso, lemon juice, tahini, garlic powder, dried parsley, and mustard until combined. Add water one tablespoon at a time until the dressing reaches your desired consistency. Set aside.

in a small saucepan, bring sweet potatoes to a boil, then reduce to a simmer and cook until softened.

In a large skillet, add kale with a splash of water and cook until soft.

Divide ingredients between two bowls, add the dressing on top, and then enjoy!

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Thank you to Tara Rochford. You can find her on Instagram @tararochford

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