Chipotle Tempeh Kale Bowl

Name: Chipotle Tempeh Kale Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American, Middle Eastern
Ingredients: 1/2 cup (123 g) White Bean Garlic Spread (recipe above); 1/4 cup (25 g) diced green onion; 4 lemon wedges; 2 (8 ounce 225 g) packages tempeh, cut into 1-inch (2.5 cm) cubes; 1 1/2 teaspoons (4 g) onion powder; 1 teaspoon garlic powder; 1/2 teaspoon chipotle chile powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon (15 ml) sunflower oil; 1 tablespoon (15 ml) lemon juice; 1 15-ounce 425 g) can low-sodium white beans, drained with 2 tablespoons 30 ml liquid reserved; 1/4 cup (60 g) tahini; 3 tablespoons (15 g) nutritional yeast; 2 tablespoons (30 ml) lemon juice; 1 to 3 tablespoons (15 to 45 ml) water; 3 cloves garlic; 3/4 teaspoon salt; 2 cups (475 ml) vegetable broth (or 1 cup if cooking in multi-cooker); 1 cup (170 g) tri-color quinoa, rinsed; 3 cups (120 g) firmly packed kale, stemmed and torn into bite-size pieces

Instructions

Prep:15minCook:20min

"Tempeh is one of my favorite vegan proteins. With its nutty taste, basic ingredients, and versatility, how could it not be? Covering it in delicious spices and pairing it with quinoa and my creamy White Bean Garlic Spread makes for a tasty, protein-packed dish." Recipe reprinted with permission from Vegan Yack Attack's Plant-Based Meal Prep copyright 2020 Jackie Sobon/Fairwinds Press

Updated at: Thu, 21 Nov 2024 12:27:29 GMT