Ingredients

The following ingredients have 4 Servings
  • 1 small chopped beet (100 g)
  • 1/3 cup raw cashews (60 g)
  • 3 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 2 tbsp pure maple syrup
  • 2 cloves garlic
  • 1/2 tsp sea salt
  • 1/3 cup water
  • 1 block of tempeh, cubed (I used 85 grams of tempeh per serving)
  • 1/3 cup balsamic vinegar
  • 3 tbsp soy sauce (or gluten-free tamari if needed)
  • 2 tbsp pure maple syrup
  • 1 tsp garlic powder
  • pinch of salt and pepper
  • handful of sauteed kale
  • handful of fresh spinach, arugula or both
  • 1-2 chopped roasted carrots
  • 1/2 cup cooked quinoa

Instruction

  • To make the beet cashew dressing, add all the ingredients to a blender and mix until smooth and creamy.
  • To make the marinated tempeh, add all the ingredients to a shallow container and let sit for a couple hours up to a couple days. Once ready to cook, place the tempeh on a pan and broil for 5-10 minutes. Drizzle with some of the leftover marinade before adding to the bowls.
  • To roast the carrots, chop them up and add a tiny drizzle of olive oil and a pinch of salt and pepper. Place on a pan and roast at 425 until tender and starting to brown, shake the pan once half way through cooking.
  • To make the sautéed kale, add the de-stemmed and chopped kale to a pan with a splash of water and cook until it turns dark green and softens slightly. Don’t over do it, you just want to lightly cook it.
  • To assemble the bowls, add a big handful of spinach or arugula or a mixture of both, then add some roasted carrots, a big handful of the cooked kale, the broiled tempeh and a scoop of cooked quinoa. Top with desired amount of the beet dressing and enjoy.