Spicy Kale Grain Bowl w/ Tempeh + Root Veg
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Marinade a block of tempeh in 1/4C vegetable broth, 1T sriracha, and 2t date syrup.
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Chop 1 head of broccoli. Coat in 2 cloves minced garlic, 1T mustard, and 2t date syrup.
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Bake the tempeh at 400 for 25-30 minutes.
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Remove the tempeh from the oven when it is crispy.
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Bake the broccoli at the same time as the tempeh, at 400 for 15 minutes.
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Remove the broccoli from the oven when it is slightly browned.
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Meanwhile, cook 1/2C quinoa.
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Meanwhile, chop 1 bunch of kale, and grate 2 large carrots and 2 medium beets.
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Make the dressing by whisking 1/4C white balsamic vinegar, 1T sriracha, and 1T date syrup.
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Add a bed of kale to each bowl and top with a scoop of each ingredient.
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Drizzle with the dressing. Serve, and enjoy!
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