Directions

1. In a large bowl, mix together the orange juice, tahini, garlic, miso, sambal, ginger, and turmeric.
2. Add the pieces of tempeh to the bowl, toss, and let marinate for as long as possible - either just while preparing the rest of the recipe, or overnight to maximize flavour.
3. Meanwhile, chop the mushrooms, carrots, and kale. Set aside.
4. Add the rice, water, and bouillon to a medium pot. Cook partially covered at a gentle simmer for about 20 minutes. When cooked, remove from the heat, fully cover, and let sit for 5 minutes.
5. Separate the marinated tempeh from the sauce, and place it in a bowl. Reserve the leftover marinade as this will be the dressing for the nourish bowl.
6. Sprinkle cornstarch over the tempeh and toss to coat.
7. Preheat the oil in a large pan on medium-high heat. When hot, add the tempeh and panfry until the tempeh is golden on all sides, tossing every few minutes.
8. To a separate pan, add the sesame oil and mushrooms. Cook for 3 - 4 minutes.
9. Then add the carrots, kale, salt, and pepper and cook for 3 - 4 more minutes.
10. To assemble, layer some rice on the bottom of a bowl. Top with the sautéed kale mix and pan-fried tempeh. Add other desired toppings, drizzle the reserved golden tahini sauce on top, and enjoy!

Notes

• ^†If unable to soak the rice overnight, cook according to the package instructions as more water will be needed to cook the rice.

Storage

• Store in an airtight container in the fridge for up to 3 days.
• Store the sauce separately until you are ready to eat.