Roman-style tempeh bowl with kale and apple salad recipe

Ingredients

• 2 tablespoons arrowroot or organic cornstarch
• Sea salt and black pepper
• 8 ounces tempeh, cut in half
• 1 tablespoon olive oil

• 1 tablespoon olive oil
• 1 teaspoon toasted sesame oil
• 2 medium red bell peppers, cut into ¼-inch slices
• 1 medium onion, cut into ¼-inch slices
• 4 garlic cloves, minced
• 1 teaspoon dried sage
• ½ teaspoon red pepper flakes
• Sea salt and black pepper
• 1 cup dry sherry or dry white wine
• 2 medium ripe tomatoes, chopped
• 1½ cups vegetable broth
• 2 sweet potatoes, peeled, cut into ½-inch dice

• 3 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• Black pepper, to taste
• 8 ounces kale, stemmed, cut into ¼-inch slices
• 1 medium apple, any variety, cut into julienne slices

Tempeh
1. Combine the starch with salt and pepper, to taste, in a shallow pan. Cut each tempeh half into two triangles. Cut each triangle in half through the middle, creating thin tempeh triangles. Dredge the tempeh in the seasoned cornstarch. Heat the oil in a large pot over medium-high heat. Pan-fry the tempeh until golden brown, 2 minutes per side. Transfer to a plate and set aside.
Saute
2. Heat the oils in the large pot. Add the bell peppers, onions, garlic, sage, and red pepper flakes. Cover and cook until the vegetables soften, about 5 minutes, stirring occasionally. Season with salt and pepper. Add the sherry and tomatoes. Return the tempeh to the pot. Cook until the sherry evaporates almost completely. Add the broth and potato, bring to a boil and reduce to a strong simmer over medium heat. Cover and cook until the vegetables are tender and the flavors have melded, 5 to 7 minutes. Uncover and continue to cook until the sauce thickens. Taste and adjust seasoning.
Kale
3. Combine the lemon juice, olive oil, salt, and pepper in a large bowl. Add the kale and, using both your hands, massage the marinade into the kale. Use a firm hand in order to break down the cell walls of the tough kale leaves; this should take about 1 minute. Add the apple slices and mix to combine. Taste and adjust the seasoning, if needed. Serve the sauté in bowls with the kale.