Smoky Tempeh

Toss tempeh cubes in a bowl with coconut aminos, maple syrup, liquid smoke, smoked paprika, garlic powder and salt to coat.

Heat a pan with neutral oil and add tempeh once sizzling. Cook until golden brown, tossing with a spatula and then finish with a blowtorch to blacken further, if desired.

Sauté finely minced shallot and garlic in a pan until fragrant, then add salt to season and beans. Toss to cook until nicely golden brown and heated all the way through and season with salt and pepper, to taste.

Toss kale into a bowl with a touch of olive oil and salt and pepper.

Use your hands to massage the kale to soften.

Tahini Sauce

To a blender add parsley, garlic, olive oil, water, lemon juice, hemp seeds and tahini. Season with salt and pepper, to taste.

To assemble

Divide the rice, beans and kale between two plates. Drizzle generously with green sauce and top with blackened tempeh. Enjoy!