If this bowl is not the yummiest, most filling, most satisfying, most nutrient dense recipe you’ve laid your eyes on since being in (COVID-19*) lockdown, then move on. Kidding, keep reading and add this to your already incredible repertoire.
Offer your immune system extra support with all of the beautiful antioxidants in here. A few of which include kale, broccolini, alfalfa sprouts, beetroot, tempeh and extra virgin olive oil.
Make this meal super convenient and quick to assemble by preparing the Tempeh Gems and Creamy Beetroot Dressing ahead of time.
Three Greens with Tempeh Gems and Creamy Beetroot Dressing
Ingredients (Serves 2)
4 cups kale, stalks removed
1 bunch broccolini
handful alfalfa sprouts
4 tbsp fermented beetroot
300g organic and non-GMO tempeh, diced into 1 cm cubes
½ avocado, diced
1 tbsp coconut aminos
1 tbsp nutritional yeast flakes
½ tsp cumin
Creamy Beetroot Dressing
100g beetroot, roasted or vacuum sealed
1 tbsp tahini
1 tbsp extra virgin olive oil
½ tsp cumin
Preheat the oven to 200 degrees.
Prepare Tempeh Gems by placing tempeh cubes in a bowl, toss in the coconut aminos. Once covered, top with nutritional yeast, cumin and a touch of salt. Gently toss.
Place on a lined baking tray and bake for 20 minutes. Be sure to check and turn the tempeh halfway through.
While tempeh is cooking, begin to prepare the beetroot dressing.
Place all ingredients in a blender and blend until creamy. Set aside or place in the fridge.
Steam the greens and top with a pinch of salt.
Now construct the bowl.
Begin with a bed of kale and broccolini, scatter the tempeh pieces and diced avocado.
Pile the fermented beetroot just to the left of centre and a ½ handful of alfalfa sprouts just next to that.
Drizzle beetroot dressing and enjoy!
Store left-over dressing in the fridge for the next day.
Option to top with 1 – 2 tbsp hemp seeds.
*This article was written in the midst of Stage 3 restrictions due to COVID-19.