INGREDIENTS
2
Garlic cloves
4
Kale, leaves of
2
Sweet potatoes
1
block Tempeh
1/2 cup
Coconut milk
2 1/2 tbsp
Maple syrup
2 tbsp
Soy sauce, regular or gluten free
1 tbsp
Soy sauce
1 tsp
Sriracha
1/4 tsp
Salt
1 tbsp
Olive oil
2 tsp
Sesame oil
2 1/2 tbsp
Vegetable oil
1/4 cup
Water