Orange-Ginger Tempeh Bowl + Black Sesame Sauce

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado, large
  • 1 small handful Cilantro, fresh
  • 1 Garlic clove, medium
  • 1 tbsp Ginger
  • 1 Green onion
  • 1 large handful Greens
  • 1 Sweet potato, large
  • 1 block Tempeh

• Condiments

  • 1 tbsp Maple syrup
  • 1 tbsp Tahini
  • 1 tbsp Tamari

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/2 cup Black sesame seeds + more
  • 1 Sea salt + freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Brown rice vinegar

• Drinks

  • 1/2 cup Orange juice

• Dairy

  • 1 knob Coconut oil or ghee

Found on thegreenlife.ca

Description

Ingredients

• 1 block tempeh (mine was 240 g), cut into bite-size triangular or square pieces
• ½ cup freshly pressed orange juice (the juice of about 1 large orange)
• 1 tbsp grated ginger
• ½ cup black sesame seeds + more to garnish
• 1 tbsp tahini
• 2 tbsp brown rice vinegar
• 1 tbsp tamari
• 1 tbsp maple syrup
• 1 medium garlic clove, minced
• 1 cup uncooked quinoa
• 1 large sweet potato (about 3 cups diced)
• A knob of coconut oil or ghee for cooking
• Sea salt + freshly ground black pepper, to taste
• A large handful greens of your choice (spinach, mixed greens, etc.)
• 1 large avocado, sliced
• A small handful fresh cilantro, chopped
• 1 green onion (scallion), minced

Directions

• Preheat the oven to 400°F. Wash the sweet potato under running water with a scrub brush (if organic!) or peel it. Then cut into bite-sized dices. Place the diced sweet potato on a large baking sheet lined with parchment paper and toss them with a bit of coconut oil or ghee, sea salt and pepper to taste.
• Place the sheet in the oven and roast for 20 minutes. Flip and toss the chunks around, and place back in the oven. Roast for another 10 minutes or so, until the flesh is tender and the sides are slightly golden.
• Place uncooked quinoa into a fine-mesh strainer and rinse thoroughly under running water. Drain.
• Place in a medium saucepan with 2 cups of water and a pinch of sea salt. Bring to a boil. Once the water is boiling, lower heat and cook, covered, for 15 minutes until the quinoa has absorbed all the water.
• Remove from heat and let sit, covered, for 5 minutes.
• In a large, shallow dish, whisk together the orange juice and grated ginger. Add the tempeh pieces and toss well to coat. Set aside in the fridge for at least 20 minutes, flipping the pieces once.
• Place the marinated tempeh in a medium-sized skillet. Cook over medium heat for about 3-4 minutes, without moving the pieces (this will allow the tempeh to brown nicely). Once the bottom is golden. flip and cook on the other side for another 3-4 minutes, or until nice and crispy.
• In a medium skillet, toast the black sesame seeds over medium heat for 3-4 minutes or until fragrant, stirring occasionally. Remove from heat and let cool.
• Once cooled, blend the toasted sesame seeds with all the other sauce ingredients, using an immersion blender (hand blender) or in a high-speed blender. Add water to thin, starting with ½ cup and then adding more if needed, one tablespoon at a time, until you achieve the desired consistency.
• In serving bowls, spoon in the cooked quinoa, roasted sweet potatoes and seared tempeh. Add the leafy greens and sliced avocado. Drizzle the black sesame sauce on top and garnish with chopped cilantro, minced scallions and extra black sesame seeds.