NUTRITION

SERVINGS

INGREDIENTS

5 oz Tempeh

0.25 cup Chickpeas

2 cup Kale

3 tbsp Nutritional yeast

0.5 tbsp Hemp hearts

0.25 tbsp Tahini

1 tbsp Lemon juice

0 tsp Avocado oil

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the tempeh into small, bite-sized cubes.

• 2

  In a large skillet over medium heat, add the avocado oil, tempeh, and chickpeas.

• 3

  Season the mixture with garlic powder, smoked paprika, sea salt, and black pepper, stirring to coat evenly.

• 4

  Sauté for 8-10 minutes until the tempeh is golden brown and slightly crispy on the edges.

• 5

  While the tempeh cooks, place the chopped kale in a large mixing bowl with the lemon juice and tahini.

• 6

  Use your hands to massage the kale for 1-2 minutes until it becomes tender and bright green.

• 7

  Add the warm tempeh and chickpea mixture to the bowl with the kale.

• 8

  Sprinkle the nutritional yeast and hemp hearts over the top and toss everything together before serving.