Ingredients
Directions
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Boil the tempeh and sweet potatoes together: Bring a large soup pot with enough water to cover both. Bring the water to a boil. Add the tempeh and sweet potatoes and boil for 10 minutes or until the potatoes are tender, but not so soft that they’re falling apart (this will also be the time when the tempeh is ready). Once the tempeh and sweet potatoes are finished boiling, remove the tempeh with tongs and place on a cutting board to cool. Drain the potatoes in a colander.
In the meantime, make the Cajun seasoning: Add all spices to a small bowl and mix together well. Set aside.
Bake the tempeh: Cut the tempeh into 1”x 4” strips that are about ¼” thick. You should end up with about 20 strips. Evenly distribute the tempeh on the parchment-lined baking sheet. Brush the tempeh strips with tamari then sprinkle with the cajun seasoning. Flip and do the same for the opposite side.
Bake for 25–30 minutes or until golden brown and crispy on the outside, flipping halfway through.
While the tempeh is cooking, marinate the onions: Add the sliced onions, red wine vinegar and water to a large bowl. With clean hands, massage the onion into the red wine vinegar. Set aside.
Assemble your bowl: Divide the kale between two bowls. With clean hands, massage two tablespoons of the Tofu Ranch Dressing into each bowl of kale.
Divide the potatoes and avocado between the two bowls.
Top with pickled onions (to your preference) and tempeh.
Add 2–4 tablespoons of ranch dressing to each bowl. Sprinkle with sunflower seeds. Taste for salt and pepper.
Chef's Notes
Substitutions
If you have quinoa, rice, farro or other organic whole grain available, feel free to use the grain in place of sweet potatoes.
Substitute tempeh with tofu.
Use organic spinach or other leafy green of choice in place of kale.
Instead of ranch use another dressing of your choice or simply squeeze lemon juice on top.
Prep ahead
Make the cajun seasoning ahead of time and store in an airtight container at room temperature for up to 3 months.
Make the Tofu Ranch ahead of time and store in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.
Make the Pickled Onions ahead of time and store in an airtight container in the refrigerator for up to 2 weeks.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Boil the tempeh and sweet potatoes together: Bring a large soup pot with enough water to cover both. Bring the water to a boil. Add the tempeh and sweet potatoes and boil for 10 minutes or until the potatoes are tender, but not so soft that they’re falling apart (this will also be the time when the tempeh is ready). Once the tempeh and sweet potatoes are finished boiling, remove the tempeh with tongs and place on a cutting board to cool. Drain the potatoes in a colander.
In the meantime, make the Cajun seasoning: Add all spices to a small bowl and mix together well. Set aside.
Bake the tempeh: Cut the tempeh into 1”x 4” strips that are about ¼” thick. You should end up with about 20 strips. Evenly distribute the tempeh on the parchment-lined baking sheet. Brush the tempeh strips with tamari then sprinkle with the cajun seasoning. Flip and do the same for the opposite side.
Bake for 25–30 minutes or until golden brown and crispy on the outside, flipping halfway through.
While the tempeh is cooking, marinate the onions: Add the sliced onions, red wine vinegar and water to a large bowl. With clean hands, massage the onion into the red wine vinegar. Set aside.
Assemble your bowl: Divide the kale between two bowls. With clean hands, massage two tablespoons of the Tofu Ranch Dressing into each bowl of kale.
Divide the potatoes and avocado between the two bowls.
Top with pickled onions (to your preference) and tempeh.
Add 2–4 tablespoons of ranch dressing to each bowl. Sprinkle with sunflower seeds. Taste for salt and pepper.
