Ginger Soy Lime Kale with Baked Tempeh
Kale marinated in a ginger-soy-lime-tahini dressing, tossed with avocado, carrots, red onion, and smokey, nutty baked tempeh bites. Super healthy and satisfying!
Servings 3 people
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!