Indonesian Macro Bowl

This easy-to-prepare macro bowl has a base of Indonesian-spiced tempeh, umami quinoa, and tender steamed kale and is topped with sauerkraut for gut health, pea shoots, and a creamy avocado dressing. This dish keeps well, so you can prepare a big batch at the start of the week for your lunches.

INDONESIAN MACRO BOWL [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE TEMPEH:

• 1 8-ounce block tempeh
• 1/2 cup, plus 1 3/4 tablespoons coconut milk
• 1 garlic cloves, crushed
• 1/2-inch piece ginger, grated
• 1 teaspoon turmeric powder
• 1 tablespoon coconut oil
• A pinch of cayenne pepper powder or chili paste
• Sea salt, to taste

FOR THE TAMARI QUINOA:

• 2/3 cup quinoa
• 3 tablespoons tamari
• Juice of 1/2 a lemon

FOR THE LEMONY STEAMED KALE:

• Bunch of curly kale, stems remove
• Juice of 1/4 a lemon
• Sea salt, to taste

FOR THE AVOCADO CILANTRO DRESSING:

• 1 medium-sized ripe avocado, peeled and pitted
• 1 tablespoon extra virgin olive oil
• 1/2 cup chopped coriander leaves
• 1 tablespoon lime or lemon juice
• 1/3 cup water
• A pinch of cayenne pepper powder
• Sea salt, to taste

FOR THE ADDITIONAL TOPPINGS:

• 1/2 of 1 nori sheet
• Pea shoots
• 1 cup sauerkraut

PREPARATION

TO MAKE THE TEMPEH:

1. Cut tempeh into strips and place in a mixing bowl. Add coconut milk, crushed garlic, turmeric powder, cayenne pepper (or chili paste), grated ginger, and salt.
2. Gently mix the tempeh with coconut milk and spices. Marinate for an hour. Then, heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Remove tempeh from marinade and cook until the liquid has evaporated, turning occasionally to brown all sides. Remove from heat and set aside.

TO MAKE THE TAMARI QUINOA:

1. Rinse quinoa with cold water using a sieve until the water that comes through is clear. Place the quinoa in a saucepan with 2 cups drinking water, lemon juice, and tamari. Let the quinoa boil two minutes, cover with lid, then let it simmer 10-15 minutes until all the water has been absorbed.
2. Serve warm.

TO MAKE THE LEMONY STEAMED KALE:

1. Put kale leaves into a steamer or colander set over a pan of boiling water. Cover with a lid and steam for 2-3 minutes or until crisp-tender.
2. Season with salt and lemon juice.

TO MAKE THE AVOCADO CILANTRO DRESSING:

1. Combine all ingredients in the blender and mix well until smooth. If mixture is too thick, slowly add more water or lemon juice until it reaches the preferred taste and consistency.

TO SERVE:

1. In a large bowl, arrange the quinoa, turmeric tempeh, lemony kale, sauerkraut, pea shoots. and nori strips. Drizzle with avocado dressing and serve.

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