Who is in desperate need of a new lunch idea as well?! Came up with this Kale salad with tempeh-bacon topping to keep things interesting for home lunches and it’s so good!! A simple recipe that is quick, filling and yummy, I want to eat this every day now!
Serves two.
Ingredients: (preferably organic)
- a big bunch of kale, de-stemmed & bite-sized
- a drizzle of olive oil
- a squeeze of lemon juice
- a pinch of salt
- 1 avocado, cut in cubes
- hemp seeds, for garnish
Dressing
- 4 Tbsp Olive oil
- ½ lemon, squeezed
- ½ Tbsp tahini
- ½ clove garlic, minced
- pink Himalayan salt, to taste
Tempeh Bacon
- a pack of tempeh
- 1 tbsp avocado oil
- 3 tbsp tamari
- 1 tbsp maple syrup
- 2 tbsp balsamic vinegar
- ½ tsp cumin
Directions:
01. In a steamer, steam the whole tempeh for 15 minutes until soft.
02. Meanwhile, prepare the kale salad: in a big bowl, combine kale, olive oil, lemon juice and salt. Massage until kale is soft and let sit for ten minutes.
03. Make the salad dressing: combine all the ingredients in a small bowl, mix until well combined.
04. Make the marinade for the tempeh bacon: mix together Tamari, maple syrup, balsamic vinegar and cumin.
05. When the tempeh is done, take it out of the steamer and let it cool for five minutes then cut it into bite-sized pieces.
06. In a pan, heat up the olive oil, add the tempeh pieces and sauté until golden, for about five minutes.
07. Add the marinade, mix well and let sizzle for another ten minutes.
08. To serve: arrange the kale in two bowls, top it with tempeh bacon and avocado, garnish with dressing and hemp seeds. Enjoy!
