This bowl features sprouted quinoa, a step that requires planning in advance. While quinoa is packed with nutritional benefits, recent evidence shows that sprouting may increase many of a grain’s essential nutrients, including B-vitamins, Vitamin C, folate, soluble fiber and essential amino acids.
Ingredients
- 1 cup quinoa, soaked and sprouted overnight in 4 cups water*
- 8 ounces tempeh
- 1 tablespoon Braggs Aminos or tamari
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 clove garlic, finely chopped
- 1 teaspoon paprika
- Pinch of cayenne pepper, salt and pepper
- 1 bunch kale, washed and finely chopped
- 1 small head broccoli, chopped
- 1/2 cup shredded raw carrots
- 1/2 cup shredded raw beets
- 1/2 cup sauerkraut
- 1/4 cup dulse seaweed
- 1/4 cup tahini
- 1/4 cup filtered water
- 1/4 cup lemon juice
- 2 tablespoons Braggs Aminos
- 1 tablespoon maple syrup
- 1 teaspoon turmeric root powder
- 1 teaspoon each pink salt and fresh cracked black pepper
About this recipe
At Sprout Kitchen, we are all about finding balance through nutritionally dense foods that work to optimize digestion, hydrate the skin, boost metabolism and create that lit-from-within glow! A macrobiotic meal checks all the healthy boxes, as it’s typically comprised of grains, locally-grown seasonal vegetables, beans, seaweed and fermented foods.
Instructions
To make tempeh: Steam tempeh for 10 minutes (you can omit this step, but this helps to remove any bitterness.) In a small bowl, combine Braggs Aminos or tamari, olive oil, maple syrup, garlic, paprika and seasonings. Slice tempeh, place in baking dish and pour marinade over tempeh. Marinate for 30 minutes.
To prepare bowl ingredients: While marinating tempeh, drain and rinse quinoa. Place in small saucepan and add 1 cup water and 1 teaspoon salt. Cook for 20 minutes. While quinoa is steaming, place washed and chopped broccoli in steam tray over quinoa so both can cook at the same time, or cook broccoli in a separate pot.
To make dressing: Blend together all ingredients on high until smooth and creamy. Add more water if needed, for desired consistency. Season to taste.
To assemble bowl: Pan fry tempeh over medium heat for 10 minutes on each side, until browned and crisp. Assemble bowl with quinoa on bottom, and all prepared and raw ingredients laid out around bowl. Drizzle with dressing and serve.
*To sprout quinoa: Rinse and drain quinoa to remove dust. Place quinoa in a large bowl. Completely cover quinoa in filtered water and soak for 1 hour. Rinse and drain water and transfer quinoa to a sprouting jar or a fine colander. Rinse quinoa every few hours, making sure to drain off all water.
