Balanced Plant Plate

This recipe combines a few of my favorite foods all in one. You can serve this up on a plate or eat it in a big mixed bowl "buddha bowl" style. Plant-based balance is made easy with simple foods and plenty of good intentions. When eating more simply we can put a little extra care into the foods we prepare with favorite spices and minimal excess oils, salt, etc. Keep portions controlled and really savor the wholesome meal you've prepared on this one! Of course, if you aren't a fan of beets, kale, pinto beans you can modify to fit your liking, maybe by swapping out instead with carrot, spinach or black beans - do your thing!

Ingredients:

1/2 cup of quinoa
handful of chopped Lacinato "dino" kale
1/2 a large Hannah Yam
1/4 cup of organic pinto beans, drained and rinsed well
small amount of thinly sliced red beetroot
1 teaspoon of black sesame seeds
1 teaspoon of white sesame seeds
1/4 package of organic veggie tempeh from Lightlife
1 teaspoon Coconut Aminos
1 tablespoon melted organic cold pressed coconut oil

Spices:
- Smoked paprika
- Cayenne
- Turmeric
- Garlic Powder
- Pink salt
- Pepper

Prep:

Start by preheating the oven to 425 degrees Fahrenheit (for roasted beet + yam). Next, begin by cooking the quinoa. Add 1/2 cup of quinoa plus 1 full cup water to a small pot and let this cook on high until it reaches a boil. Then turn the flame to low and cover pot, cooking quinoa ten minutes. When the quinoa has soaked up all the water it is done! Transfer to a bowl, add a dash of sea salt or pink salt and fluff with a fork.
Rinse both root veggies well. Time to roast the sweet potato and beets. Just slice the sweet potato into small cubes and slice the beet thinly, tossing separately in melted coconut oil. These days I often don't peel my root veggies because I know how much nutrient content is available in the skin of vegetables! Try it :) Place on a roasted pan, top with salt and pepper and roast those babies at 425F for about 20 minutes. Until soft!
For the tempeh, you'll want to use about 1/4 of the full package. Slice into 1/4 inch slices and season to your liking with smoked paprika, turmeric, garlic powder, pink salt and pepper (both sides). Rub the spices in with clean hands to get that turmeric tempeh look that I had here. Get your pan hot with a medium flame and a drizzle of coconut oil, then place seasoned tempeh strips onto pan to fry. Each side will take about 3 minutes to cook and the tempeh is finished when both sides are browned. (Yum!)
For the pinto beans, just add 1/4 cup of the rinsed beans to the same pot you used for quinoa and warm up! I like to add salt and pepper to these babies too.
The kale won't take long to wilt, so add the kale to the leftover oiled pan that you used for the tempeh. Kale is done being sautéed once it's wilted and warmed.
Now it's time to assemble your beautiful plate of plant-based nourishment! Top quinoa with the sprinkle of black and white sesame seeds. Top tempeh with coconut aminos. Mix it all to together and enjoy!