• Serves: 3 |
  • Prep Time: ~25 min |

Nutrition Information (per serving)

  • Calories: 441 kcal
  • Carbs: 36.3 g.
  • Fat: 23 g.
  • Protein: 22,4 g.
  • Fiber: 17.6 g.
  • Sugar: 4.1 g.

INGREDIENTS:

  • 1 cup dry black beans
  • 1 8-oz. package tempeh
  • 1 tbsp. lime or lemon juice
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. maple syrup
  • ½ tsp. chili powder
  • ¼ tsp. cumin
  • ¼ tsp. paprika
  • 1 large bunch of kale (chopped, fresh or frozen)
  • 1 large avocado (peeled, pitted, diced)
  • ½ cup salsa (see recipe) Salt and pepper to taste

Total number of ingredients: 13

METHOD:

  1. Prepare the beans according to the method.
  2. Cut the tempeh into ¼-inch cubes; then add the cut tempeh, lime or lemon juice, 1 tablespoon of olive oil, maple syrup, chili powder, cumin, and paprika to a bowl.
  3. Stir well and let the tempeh marinate in the fridge for at least 1 hour, up to 12 hours.
  4. Heat the remaining 1 tablespoon of olive oil in a frying pan over medium heat.
  1. Add the marinated tempeh mixture and cook until brown and crispy on both sides, around 10 minutes.
  2. Put the chopped kale in a bowl with the cooked beans and prepared tempeh.
  3. Store, or serve the salad immediately, topped with salsa, avocado, and salt and pepper to taste.

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