Kale marinated in a ginger-soy-lime-tahini dressing, tossed with avocado, carrots, red onion, and smokey, nutty baked tempeh bites. So satisfying!
I love a good kale salad. This one makes the perfect packed lunch for work, because kale only gets better as it sits in my opinion. Not only is it tasty, but tempeh is packed with protein, giving about 13 grams in one salad. High in Vitamin C, Vitamin A, and iron, kale is an obviously great lunch choice to power the rest of your day. If you still aren’t into it, use half the amount of kale and half spinach, also a great combo.
Make sure you give your tempeh enough time to hang out in its marinade, it’s pretty absorbent and you want all that flavor to seep in! It’s okay to let some of the marinated onto the baking sheet when baking the tempeh, as it will help it brown up on the bottom!
Tahini is an amazing way to get a creamy dressing without using any mayo. It’s rich in vitamins, healthy fats, and it tastes amazing! If you dressing is looking too thick, add warm water by the tablespoon, whisking until the consistency is right. It will thicken up in the fridge as well, so if you have leftovers just add a little warm water when you plan on using it again! 
If you make this recipe, let me know by commenting below or tagging me in your photo on Instagram, @groundedchow!
Ginger Soy Lime Kale with Baked Tempeh
Ingredients
For the tempeh:
- 1 package tempeh, cut into 1 inch cubes
- ¼ cup tamari
- 1 tbsp lime juice
- 1 tsp liquid smoke
- 2 tbs almond butter
- ½ tbs Sriracha
- 2 tbs water
Ginger Soy Lime Dressing
- 1/4 cup tahini
- 1 tsp Tamari or soy sauce
- 1/2 tsp lime zest
- 1 Tbs lime juice
- 1 tsp fresh grated ginger
- 3 Tbs warm water more if dressing looks too thick
For assembly:
- 1 carrot shredded
- 1 avocado cubed
- ¼ red onion thinly sliced
- 1 head lacinato kale
Instructions
- Marinate the tempeh. In a small marinating dish, whisk tamari, lime, liquid smoke, almond butter, and Sriracha. Add tempeh pieces and make sure they are all are coated in the marinade. Let sit in fridge for 30 minutes to overnight.
- Preheat oven to 400 degrees. To make salad dressing, mix tahini, grated ginger, lime juice and zest, tamari, and water until smooth. If it’s too thick, add more water, one tablespoon at a time.
- Stem your kale and cut or rip into bite sized pieces. Toss in dressing and let sit for 30 minutes in the fridge.
- While kale marinates, bake your tempeh. Spread onto a lightly greased baking sheet and bake for 15-20 minutes, until browned.
- To serve, toss onion, carrot, avocado, and tempeh with the marinated kale. Enjoy!