Orange Pan-glazed Tempeh With Kale And Sweet Potato Rice

Name: Orange Pan-glazed Tempeh With Kale And Sweet Potato Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 2 Tbsps mirin or brown rice vinegar); 3 spoonfuls of Green Giant Cilantro Pesto or a handful of cilantro (coriander) leaves; 2 smalls garlic cloves, crushed; 1 Tbsp freshly grated ginger; 1 teaspoons ground coriander; 1 bunches kale, sliced into very thin strips (dinosaur kale pictured. mmmm...); 1 lime; 2 teaspoons maple syrup; 2 Tbsps olive oil; 237 milliliters freshly squeezed orange juice (3-4 large juicy oranges); 2 teaspoons tamari (or soy sauce); 283 grams roughly of tempeh (or extra-firm tofu)

Orange Pan-glazed Tempeh With Kale And Sweet Potato Rice might be just the main course you are searching for. One portion of this dish contains roughly 59g of protein, 60g of fat, and a total of 1014 calories. This gluten free and vegan recipe serves 1. A mixture of olive oil, kale, lime, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert.