nuts/seeds mixturepepita, sesame, sunflower and walnuts
In a rice cooker, add your quinoa and brown rice along with the 2 2/3 cup of water. Start your rice cooker and it will do the rest. Alternately you can cook your grain according to the instructions on their packages.
In a shallow bowl add all your tempeh marinade ingredients to it and mix until incorporated. Slice your tempeh block into 1/2 inch to 1 inch slices. We find the thicker slices add a meatier texture. Add your slices to the marinade and set aside.
To a blender or food processor add all your dressing ingredients and blend until smooth.
To prepare your kale, roughly chip and steam it for about 2 minutes a pinch of salt until wilted.
To a small pan on medium heat add your marinated tempeh and cook until browned on both sides.
Build your bowl starting with a base of the grain mixture, topped with some of the dressing, steamed kale, half an avocado, cherry tomatoes, sauerkraut, tempeh slices and a sprinkle of nuts/seeds.