Tempeh and Kale Power Bowl

Ingredients

• 16 oz tempeh
• 2 medium sweet potatoes
• 8 oz kale
• ½ cup tahini
• 2 tbsp lemon juice
• 2 clove garlic
• 1 tbsp maple syrup (optional)
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 3 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 4 tbsp water
• 1 tbsp sesame seeds (optional)

Steps

1. Preheat oven to 400°F (200°C). Peel and dice sweet potatoes into 1-inch cubes. Toss with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
2. While sweet potatoes roast, crumble the tempeh into small pieces. In a bowl, whisk together soy sauce, apple cider vinegar, and 1 tablespoon olive oil. Add tempeh and toss to coat.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the marinated tempeh and cook for 8-10 minutes, stirring occasionally, until golden brown and slightly crispy. Set aside.
4. Wash and de-stem kale, then chop into bite-sized pieces. Place kale in a large bowl, drizzle with 1 tablespoon olive oil, and massage with your hands for 2-3 minutes until softened.
5. For the dressing, mince garlic. In a small bowl, whisk together tahini, lemon juice, minced garlic, maple syrup (if using), and water until smooth and creamy. Add more water if needed to reach desired consistency.
6. Assemble the bowls: Divide massaged kale, roasted sweet potatoes, and pan-fried tempeh among four serving bowls. Drizzle generously with tahini dressing and sprinkle with sesame seeds if desired.