100km Kale Power Bowl
This week we're hitting you with a local, plant-based protein packed, 100km Kale Power Bowl! Top Tomato black kale is massaged with a lemon garlic vinaigrette and topped with Zesti Chipotle roasted sweet potatoes and French Rose onions, Pristine Gourmet brown lentils and pumpkin seeds, Henry's tempeh, Quinta quinoa and Back Forty's Flower Station Cheese.
This recipe is truly loaded with local goodness and makes the perfect protein packed meal for days you want to skip the meat and opt for something more plant-powered.
Ingredients (Serves 2 to 4)
For the Power Bowl
- 2 x heads Top Tomato Black Kale
- 1 x package Henry's Tempeh
- 1 x Round Plains sweet potato
- 1 cup Pristine Gourmet brown lentils, cooked and strained
- 1 cup Quinta Quinoa, cooked
- 1 x Flower Station cheese, crumbled
- 1/3 cup Pristine Gourmet pumpkin seeds
- 2 x tsp chipotle chili powder
- 1 x tsp Zing's Zesti seasoning
- 1/2 tsp salt
- 2 tbsp Pristine Gourmet sunflower oil (for frying tempeh)
For the Dressing
- 1/3 cup olive oil
- 3 tbsp Ontario Honey Creations Honey Vinegar
- Juice of half a Mike & Mike's organic lemon
- 1 x clove Cookstown Greens organic garlic, minced
- 1/2 tsp salt
- pepper to taste
Method
Start by prepping your sweet potatoes and onions for roasting. Preheat your oven to 425F. Start by washing the skin of your sweet potato and then, leaving the peel on, slice it in half lengthwise. Cut each half in half horizontally and then cut each quarter into 1/2 inch wedges.
In a large bowl, add your sweet potato wedges and pour in a tablespoon of olive oil. Add your chipotle chili powder and Zesti seasoning and toss to coat your sweet potato wedges. Lay them out on a foil lined baking sheet.
Peel your onion and off the top. Cut just the very edge of the root off the onion so that the core is still intact. This will help the layers of your onion stick together when you cut them in wedges. Cut your onion into quarters. Then, cut each quarter in half so that you have 8 wedges of onion total. Lay them on your baking sheet beside the sweet potato and drizzle with a bit of olive.
Place them in the oven to cook for about 20 minutes, flipping them after 20 minutes and cooking them for an additional 10 until they start to caramelize.
While you're waiting on your sweet potato and onions to cook, prepare your tempeh. Remove the tempeh from the package and cut the brick in half so it is half the thickness and you have two squares of tempeh. Cut each square into 4 triangular pieces by making two diagonal cuts. Set aside.
Clean and tear your black kale. Wash the kale leaves thoroughly and then remove the coarse stem and tear the leaves into bite sized pieces. Add them to a large bowl.
Mix together the ingredients for your salad dressing and then pour two tablespoons of dressing over the kale. Using your hands, massage the dressing into the kale. Not only does massaging the kale tenderize it, it also helps the greens absorb more of the bright dressing.
Now, cook your tempeh. Heat a skillet with some sunflower oil on medium-high heat. Add the tempeh and cook for about 1-2 minutes per side until golden brown. Remove from heat and set aside. Repeat with remaining pieces.
By this time your sweet potato and onions should be done roasting and it's time to put everything together in your power bowl! Take a few large handfuls of kale and place them in your bowl. Top with some sweet potato wedges, roasted onions, a couple tablespoons of quinoa and lentils, crumbled Flower Station cheese, and some pumpkin seeds. Top with a few pieces of fried tempeh and drizzle with some extra dressing.
This recipe will make enough for 2 to 4 power bowls, depending on the size and you can save the extra quinoa and lentils to top your meals with for the rest of the week!
Did You Try This Recipe?
If so, we'd love to see your finished product of your 100km Kale Power Bowl recipe! Share a photo and tag us on Instagram at @themarketat100kmfoods.