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

Whole foods, plant-based, no oil (some modified). Prepared recipes are rated.

A bowlful of brown rice, tempeh, kale, and other veggies has “health food” written all over it, but we think of this as satisfying. Brimming with the perfect balance of flavors and textures, it satiates the senses and even has my barbecue- and burger-loving guy requesting it for dinner.

1 tablespoon soy sauce

1 tablespoon maple syrup

1 teaspoon rice vinegar

1 clove garlic, grated or crushed

4 ounces tempeh, cut into ¼-inch thick slices

1 (6-inch) piece dried wakame seaweed

¼ cup tahini

1 tablespoon light miso

2 teaspoons lemon juice

2 teaspoons grated ginger

About ¼ cup warm water

4 cups kale, cut into ½-inch ribbons

2 cups cooked brown rice

½ cup sauerkraut

1 avocado, sliced

1 teaspoon sesame seeds

Directions at thekitchn.com

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