Sweet Potato, Kale, and Jasmine Rice with Smokey Tempeh Crumbles

 This dish is absolutely delicious! It may seem like a lot of steps to make it, but it is super easy! The tempeh crumbles and pepitas are optional, but they add more texture and balance out the sweetness of the dressing.  

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Sweet potato, Kale, and Jasmine Rice with Smokey Tempeh Crumbles

 

INGREDIENTS

For the Tempeh

2 ½ cups water, divided

2 tablespoons apple cider vinegar, divided

3 tablespoons soy sauce, divided

1 tablespoon garlic powder

2 tablespoons maple syrup

½-1 teaspoon liquid smoke

For the Vinaigrette

3 tablespoons extra virgin olive oil

3 tablespoons balsamic vinegar

1 ½ tablespoons maple syrup

1 ½ teaspoons Dijon mustard

1-2 garlic cloves, minced or crushed (use this garlic press)

Salt & pepper to taste

For the Rice

1 (8.8oz) pkg Jasmine Ricewith Red and Wild rice (Mahatma)

2 cups of water

1 vegetable bouillon cube

For the dish

1 medium sweet potato, cut into bite-sized cubes

1 tablespoon butter

2 teaspoons sugar

8 oz Kale

Roasted pepitas for garnish

DIRECTIONS

For the Tempeh

1.         Cut the tempeh into large cubes.

2.        In a small saucepan add 2 cups of water, 1 tablespoon apple cider vinegar, 2 tablespoons soy sauce, 1 tablespoon garlic powder, and the tempeh.

3.        Bring to a simmer and let simmer for 10 minutes.

4.        While the tempeh is simmering make the marinade. In a small bowl mix the remaining ½ cup of water, 1 tablespoon apple cider vinegar, 1 tablespoon soy sauce, 2 tablespoons maple syrup and ½ -1 teaspoon of liquid smoke.

5.        Drain, let sit until cool enough to handle. Crumble and place in marinade. Let sit in the marinade for at least 1 hour.

6.        Preheat oven to 425*F.

7.        Drain the tempeh and spread out evenly on a parchment-lined sheet pan.

8.        Bake in the oven for 30 minutes, stirring about half-way.

9.        Remove from oven and set aside to let cool.

For the Vinaigrette

1.        In a small jar or bowl mix together all ingredients and set aside.

For the Rice

1.        Bring to a boil 2 cups of water and 1 vegetable bouillon cube in a medium saucepan.

2.        Add the bag of rice and stir then cover with a lid.

3.        Reduce the heat to low and simmer for 15 minutes.

4.        Once done, remove from heat, and fluff with a fork. Set aside until ready to use.

For the Dish

1.        In a large skillet boil 2 cups of water and add the kale. Simmer for about 5 minutes then drain and set aside.

2.        Heat a large skillet on medium heat.

3.        Add the butter, brown sugar, and sweet potato. Cook until cooked through and nicely brown, about 10 minutes.

4.        Add the kale and cooked rice to the pan with the sweet potatoes and gently mix.

5.        Pour over the vinaigrette and mix.

6.        Serve with smokey tempeh crumbles and roasted pepitas.  

 

 

Printable Recipe

Sweet Potato Kale and Rice - PDF

Original recipe inspirations:

Original recipe from Kristin at https//iowagirleats.com/caramelized-sweet-potato-kale-fried-wild-rice/ 

Original Tempeh recipe from By Chef Katie Mae at https://www.theculinarygym.com/blog/smokey-tempeh-bits