Chili Lime Tempeh Kale Bowl. Vegan.
So yesterday I was craving big time protein for some reason… and I realize how important it is to listen to your body. We had gone for one last bike ride because it was going to be warmer. We rode a very hilly and windy course for 25.8 miles. It felt good to ride – to let go of all of the things going on in my life right now. When we got home we walked and enjoyed some family time. Sunday fun day for sure. Plus the weather absolute perfection!
My husband made a big breakfast and I loaded up my smoothie with lots of Vega protein. I knew for dinner I needed more. I normally have a light dinner but I had a craving for my last package of Smiling Hara Tempeh. I paired it up with some delicious dinosaur kale and it was so good. My husband and I ate all of it, sadly with no leftovers. I may have to resort to making more tonight… we shall see.
1 package of good quality tempeh – I used Smiling Hara Tempeh
Water for steaming/pot/steaming insert
2 limes, juiced
2 teaspoons of chili powder
2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper
Water or broth
4 cups of kale
Olive oil or lime juice (3 tablespoons)
Salt and pepper
Veggies and grains for your bowl:
First start out by steaming your tempeh. I place about an inch to two inches of water in the bottom of my saucepan and add a steaming insert to the pan that sits above the water. Once the water is boiling, add the tempeh and steam for 12-13 minutes as a block without cutting. Cover with a lid while boiling. Once that’s done, remove it and place it on a cutting board. Be careful not to burn your hands on the steam.
In a large bowl, add your kale and drizzle some olive oil or lime juice and a pinch of salt. With clean hands, start rubbing the kale in your hands – like a squishing motion. Be gentle but this with help wilt the leaves a bit and give them a more mild flavor – trust me! If you aren’t a fan of kale try this before ruling it out. If you still don’t care for it, sub out for the greens you prefer.
Heat a frypan with a bit of oil in the bottom of the pan. Slice your tempeh into 1/4 inch slices. Add you tempeh and spices/lime juice. Brown on each side. I add a bit of water to the spices/lime juice if the pan gets too dry. Once the tempeh is browned up it’s ready to be served.
Plate your kale in each bowl and add your toppings. Add the tempeh last and garnish with sliced jalapeños if you like. I like to add some additional lime juice to freshen the dish up. Grab a fork and enjoy!!!
All that protein yesterday really helped fuel my run today. My quads were really sore from all the hill work yesterday but my run today was good. Great way to start out the week and finish off my October miles. Hope your day was awesome! ~oxo
— Knead to Cook