Spicy Kale Grain Bowl with Tempeh and Root Vegetables

Spicy Kale Grain Bowl with Tempeh and Root Vegetables

This Spicy Kale Grain Bowl with tempeh and root vegetables is a protein-packed, nutrient-dense meal. Grains, greens, beans, and veg combine make a well-rounded dish.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 390

Author Elizabeth

Ingredients

1 8 Ounce Block Tempeh
1 Head Broccoli
¼ Cup Vegetable Broth
¼ Cup Date Syrup divided
1 Tablespoon Sriracha
2 Cloves Garlic
1 Tablespoon Mustard
½ Cup Quinoa dry
1 Head Kale
2 Large Carrots
2 Medium Beets

Spicy Dressing

¼ Cup White Balsamic Vinegar
1 Tablespoon Sriracha
1 Tablespoon Date Syrup

Instructions

Preheat the oven to 400°. Line two baking sheets with aluminum foil.
Prepare the tempeh: In a medium bowl, mix the vegetable broth, sriracha, and two tablespoons of the date syrup. Chop the block of tempeh into small cubes and add to the marinade. Stir to coat completely. Set aside while you prepare the broccoli.
Chop the broccoli into small florets. Add to another medium bowl. Mince the garlic and add to the broccoli. Stir in the remaining two tablespoons of date syrup and mustard.
Arrange the tempeh on one of the baking sheets and the broccoli on the other. Bake for 15 minutes, then remove the broccoli and bake the tempeh another 10 minutes, until it is crisp.
Meanwhile, cook the quinoa. Add ½ cup dry quinoa to 1 cup water. Bring to a boil, then lower the heat, cover, and cook for 15 minutes.
Meanwhile, chop the kale into bite-sized pieces. Grate the carrots and the beets.
Then, prepare the spicy dressing. In a small bowl, whisk the white balsamic, sriracha, and date syrup.
When all ingredients are cooked and prepared, assemble the bowls. Add a bed of kale to each bowl. Then top with a scoop of quinoa, broccoli, tempeh, carrot, and beets. Drizzle with spicy dressing. Enjoy!

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