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BBQ Tempeh Kale Salads with Peach and Sweet Peruvian Peppers
2 or 2 Serving Dinner

BBQ Tempeh Kale Salads

with Peach and Sweet Peruvian Peppers

Tags: Gluten-Free, High-Protein, Quick and Easy
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
800
FAT
43g
CARBOHYDRATES
74g
PROTEIN
30g

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INGREDIENTS

  1. ½ cup quinoa
  2. 1 tbsp champagne vinegar
  3. 1 tbsp lemon juice
  4. 1 peach
  5. 1 avocado
  6. 2 tbsp Peruvian peppers
  7. 6 oz curly kale
  8. 1 package tempeh
  9. 1 tbsp BBQ seasoning
  10. 1 tbsp olive oil*
  11. 2 tbsp vegetable oil*
  12. Salt and pepper*
  13. *Not Included
Allergens: soy
Tools: Large non-stick skillet, Small saucepan
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
800
FAT
43g
CARBOHYDRATES
74g
PROTEIN
30g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook the quinoa

Add the quinoa, 1 cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the spirals burst and all of the water is absorbed, about 10 to 12 minutes.

2
Make the lemon vinaigrette

In a small bowl, combine the champagne vinegar, lemon juice, 1 tbsp olive oil and a pinch of salt and pepper. Whisk the lemon vinaigrette to combine.

3
Prep the vegetables

Halve the peach and remove the pit. Thinly slice the flesh. Halve the avocado, remove the pit, and thinly slice the flesh.

4
Massage the kale

Destem the kale and thinly slice the leaves. Add the leaves to a large bowl with just 2 tsp of the lemon vinaigrette and massage with your hands for about 1 minute. Add the cooked quinoa to the massaged kale and toss to combine.

5
Crisp the tempeh

Place a large non-stick skillet over high heat with 2 tbsp vegetable oil. Cut the tempeh into cubes and toss in the BBQ seasoning and ¼ tsp salt. Once the oil is hot, add the BBQ tempeh and cook the until golden brown and caramelized, stirring frequently, about 4 to 6 minutes.

6
Serve

Divide the kale and quinoa between large bowls. Top with BBQ tempeh, sliced peaches, sliced avocado and Peruvian peppers. Drizzle with the remaining lemon vinaigrette.

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