Tempeh Nourish Bowl with Lemon Miso Dressing



  • 8 ounces tempeh, cut into 1-inch pieces
  • 2 tbsp soybean oil
  • 4 cups chopped kale
  • 2 cups thinly sliced red cabbage
  • 2 cups cooked brown rice
  • 1 medium sweet potato, chopped
  • ½ medium red bell pepper, thinly sliced
  • 1/2 avocado, thinly sliced
  • 1 cup sproutsSuggested toppings: red pepper flakes, fresh cilantro 

    Tempeh marinade:


  • 2 tbsp soybean oil
  • 3 tbsp balsamic vinegar
  • 2 tbsp maple syrup
  • 2 tbsp soy sauce
  • 2 cloves of garlic, minced
  • 2 tbsp waterDressing:


  • 2 tbsp white miso
  • 3 tbsp lemon juice
  • 2 tbsp tahini
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • ½ tsp mustard
  • water to thin


Marinate the tempeh. Place tempeh marinade ingredients in a large mixing bowl and whisk together until combined. Place tempeh in the bowl and toss to coat. Place tempeh in the fridge and allow to marinate for at least 1 hour.

Preheat the oven to 350 F.

Place marinated tempeh on a parchment paper-lined baking sheet in a single layer and bake for 25 minutes.

Make the dressing. Whisk together the miso, lemon juice, tahini, garlic powder, parsley and mustard until combined. Add water one tablespoon at a time until the dressing reaches your desired consistency. Set aside.

Place sweet potatoes in a small saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook until the potatoes have softened, about 10 minutes.

Cook the kale in a large skillet with a splash of water until soft and divide between two serving bowls along with remaining bowl ingredients. Drizzle the dressing on top.