Eat to Energise and Release Body Fat › Energise Recipe 88

Blackened Tempeh and Sweet Potato Bowl with Avocado and Kale

Prep 15 min · Cook 30 min · Serves 2

Ingredients

• 8 oz tempeh, sliced into two thick blocks
• 2 cups cubed sweet potato
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/4 tsp cayenne (optional)
• ⅛ tsp salt (optional)
• 1/2 medium red onion, thinly sliced
• 1/2 cup red wine vinegar
• 2 tbsp reduced-sodium tamari
• 2 cups chopped kale
• 1 batch tofu ranch dressing
• 1 large avocado, cubed
• 2 tbsp sunflower seeds

Method

1. Combine the sliced onion with the red wine vinegar and 1/2 a cup of water; let sit to quick-pickle while you cook.
2. Boil the tempeh and sweet potato together in a pot of water for 10 minutes, until the potato is tender. Drain and set the tempeh aside to cool.
3. Mix the paprika, garlic powder, onion powder, oregano, cayenne, and salt for the Cajun seasoning.
4. Slice the cooled tempeh into strips, toss in the seasoning, and bake or pan-sear until browned and crisp, 8-10 minutes.
5. Toss the sweet potato with the tamari and roast or pan-sear until golden.
6. Divide the kale, sweet potato, tempeh, avocado, and pickled onion between bowls. Drizzle with tofu ranch and top with sunflower seeds.

Highlights: 16g fibre, 330mg calcium and 2,120mg potassium per serving.

Nutrition is per serving. The figures are estimates, so use them as a guide only.

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