Sweet Potato Power Bowl with Coconut Curry Sauce

This recipe comes from one of my all time favorite cookbooks: Run Fast, Cook Fast, Eat Slow. This book has so many delicious recipes that will keep you going for whatever life throws at you. I especially love this sauce and it has so much flavor!

sweet pot curry bowl

Ingredients:

  • 1 bag of kale
  • 1 cup quinoa, uncooked
  • 3-4 medium sized sweet potatoes, diced
  • 1 Tbsp ghee
  • 1 block tempeh
  • Roasted cashews to garnish

Coconut curry sauce:

  • ½ yellow onion, finely chopped
  • 1 can of full fat coconut milk
  • 1 Tbsp curry powder
  • ½ Tbsp cayenne pepper
  • Salt and pepper to taste
  • 1 tsp turmeric
  • 1 Tbsp olive oil
  • 1 tsp garlic

Directions:

  1. Sauté the onion for 3-5 minutes, add the spices, garlic, and then coconut milk.
  2. Simmer for about 15 minutes until it thickens and then blend in a blender until smooth!
  3. While the sauce is cooking prepare the tempeh marinade ( 1/3 cup liquid aminos or soy sauce + 1/2 cup water + 1 tsp vinegar + 1 tsp garlic). Cut the tempeh into cubes and toss until combined.
  4. Cook the tempeh in a skillet and add the remaining marinade and cook until all liquid is absorbed.

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