Updated: May 30, 2022
You could call this simple-to-make, bursting with flavor dish the "Superfood Power Bowl" because it's packed with some true superfoods—kale, tempeh, radish, hemp seeds, red onion, and miso!
What’s so great about each ingredient? TONS! There are so many special things about each one, but just to name a few:
Tempeh is packed with plant protein, prebiotic fiber (gut health!), and iron.
Kale is an awesome source of plant-based calcium (60–65% absorption compared to 30% absorption for dairy), plus loads of phytonutrients for skin, brain and gut health.
Radish has isothiocyanates, a compound shown to fight cancer.
Hemp seeds are packed with protein, essential fats (brain health!), zinc and magnesium.
Red onion has anthocyanins, phytonutrients that support heart, brain and gut health.
Miso has probiotics, vitamin K, zinc (immune support!).
A few things you can do to make the assemble of this dish take less than 10 minutes:
Make the marinade ahead of time and store it in the refrigerator for up to 5 days.
Boil and marinade the tempeh the day before you plan to enjoy the salad.
De-stem the kale and finely chop the leaves a day or two before you plan to make the salad.
Why boil (or steam) the tempeh? This is not a mandatory step, but if you do have 10 minutes to boil or steam the tempeh before marinating it, I promise it'll make the dish even more delicious. Boiling or steaming the tempeh for about 10 minutes before you marinate it or proceed to cooking it on the stovetop, grill or in a stir fry does two things:
It decreases the bitterness of the tempeh and creates more of a nutty flavor
It opens the pores of the pressed soybeans (the makeup of tempeh), making them more permeable to the marinade. The end result? More flavorful tempeh!
Warm Tempeh, Kale and Radish Bowl
Prep time: 15 minutes
Cooking time: 10 minutes
1 Tbsp organic mellow white miso
2 Tbsp tamari or coconut aminos
2 Tbsp rice vinegar
1 Tbsp lime juice
1 Tbsp maple syrup
2 tsp gochujang (or chili paste or sriracha)
1/4 tsp garlic powder
1/4 tsp ginger powder
2 Tbsp water
• 8 ounces tempeh, cut in half
4 cups kale, stems removed, finely chopped
2 tsps olive oil
1 Tbsp lime or lemon juice
Sprinkle of salt
1/2 cup radish
1/2 chopped red onion
2 Tbsps hemp seeds
How to make
Make Marinade: Whisk all marinade ingredients together in medium bowl and set aside.
Boil tempeh: Boil in water for 10 minutes then cut into 1” cubes. Add half of the marinade to the tempeh in a shallow bowl and let sit for 20 minutes or overnight.
Add kale to large bowl. Drizzle oil on top and massage the kale with clean hands until it's tender, about 30 seconds. Squeeze the lime or lemon juice on top and sprinkle with salt. Stir once more and set aside.
After tempeh has marinated, add to stovetop pan (lightly sprayed with oil), cook on medium heat for 3-5 minutes, stirring occasionally to evenly warm.
Add kale, radish, onion and warm tempeh to large bowl and mix. Add remaining marinade and mix.
Divide between serving bowls and top with hemp seeds.
Per serving (2 servings): 741 calories, 43 grams carbohydrates, 6 grams fiber, 46 grams protein, 46 grams fat, 1406 milligrams sodium
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