Vegan Buddha Bowl with Brown Rice, Tempeh, and Steamed Kale

Rinse the brown rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice and 1½ cups (375 ml) water. Bring to a boil, then reduce heat to low, cover, and simmer for 30–35 minutes, until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.

While the rice cooks, cut the tempeh into thin slices (about ½-inch / 1 cm thick). In a shallow dish, whisk together the tamari, maple syrup, smoked paprika, garlic powder, and black pepper. Add the tempeh slices and let them marinate for at least 10 minutes, turning occasionally.

Place the chopped kale in a steamer basket over a pot of simmering water. Cover and steam for 3–5 minutes, until bright green and just tender. Remove from the basket and set aside.

Heat the olive oil in a non-stick skillet over medium-high heat. Add the marinated tempeh slices (reserve any remaining marinade). Cook for 3–4 minutes per side, until golden brown and caramelized. If you like, pour any leftover marinade over the tempeh in the last minute of cooking to make it extra sticky.

In a small bowl, whisk together the tahini, miso paste, and lemon juice. Add warm water, one tablespoon at a time, whisking until smooth and pourable. You may not need all the water; adjust to reach your desired consistency.

Divide the warm brown rice between two bowls. Arrange the sautéed tempeh, steamed kale, grated carrot, and avocado slices on top. Drizzle generously with the tahini-miso dressing and sprinkle with sesame seeds (if using). Serve immediately.