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Brown Rice Bowl with Maple-Glazed Tempeh and Tahini-Miso Dressing

Emily Han
  • minutes
  • Serves 2

INGREDIENTS

1

cut into thick 4-inch thick slices 4 ounces tempeh

1

Avocado

1 clove

Garlic

2 tsp

Ginger

4 cups

Kale

1

(6-inch) piece Wakame seaweed, dried

1/2 cup

Sauerkraut

2 tsp

Lemon juice

1 tbsp

Maple syrup

1 tbsp

Miso, light

1 tbsp

Soy sauce

1/4 cup

Tahini

2 cups

Brown rice, cooked

1 tsp

Sesame seeds

1 tsp

Rice vinegar

1/4 cup

Water