Buddha Bowl

Ingredients

• 1 C Brown Rice
• 2 ¼ C Water
• 1 Vegetarian Bouillon Cube
• note: you can use 2¼ C vegetable broth instead of water/bouillon
• 1 t Kosher Salt (omit if Bouillon or broth isn’t low-sodium)
• 4 T Tahini
• 1 T Red Miso
• 1 Lemon, juiced (2T)
• ¼ t Kosher Salt
• Freshly Ground Black Pepper
• Enough water to thin the dressing
• 8 oz Tempeh, diced large, or into slices (½ inch or bigger)
• 4 T Tamari or low-sodium Soy Sauce
• 1 T Liquid Smoke
• Freshly Ground Black Pepper
• 1 Bunch Kale, chopped (about what fits in a plastic produce bag)
• 1 C Diced Onion, about 1 medium
• 3 Cloves Garlic, minced
• 1 T Olive Oil
• 1 t Kosher Salt
• Freshly Ground Black Pepper
• 2 Sweet Potatoes, medium, peeled and diced ½ inch
• 1-2 T Olive Oil
• ½ t Kosher Salt
• Freshly Ground Black Pepper
• ½ lb Cremini or other flavorful mushrooms, sliced about ¼ inch or thicker
• 1T Olive Oil
• Pinch of Kosher Salt and Freshly Ground Black Pepper

Instructions

1. 1 Combine The Rice, Water, Bouillon And: Combine the rice, water, bouillon and salt in a saucepan. Bring to a boil, reduce heat, cover and simmer for 45 minutes. When done, remove from heat and allow to set at least 5 minutes.
2. 2 Whisk The Tahini-Miso Dressing, Adding Water: Whisk the tahini-miso dressing, adding water as needed. Set aside.
3. 3 Preheat Oven To 375 Degrees: Preheat oven to 375 degrees.
4. 4 Steam The Tempeh For 10 Minutes: Steam the tempeh for 10 minutes.
5. 5 Combine Tamari, Liquid Smoke And Pepper: Combine tamari, liquid smoke and pepper in a small baking dish. Add the tempeh and stir to coat. Bake for 20-30 minutes until liquid is absorbed and the tempeh is beginning to brown.
6. 6 In A Large Pan Over Medium: In a large pan over medium high heat, sauté the kale, onion, garlic, salt and pepper in the oil until the vegetables are soft. Set aside.
7. 7 In The Same Pan, Sauté The: In the same pan, sauté the potatoes, salt and pepper in the oil, tossing often, until evenly browned and a knife cuts in easily. Set aside.
8. 8 In The Same Pan, Sauté The: In the same pan, sauté the mushrooms in oil until well browned. Season with salt and pepper just as they finish.
9. 9 To Serve, Add Some Of Each: To serve, add some of each mini-recipe to a plate and drizzle with as much dressing as you like.