Quinoa, prepared, chilled ½ cup
Massaged Kale, prepared 1 cup
Marinated & Grilled Tempeh, prepared 6 each
Kale sprouts ¼ cup
Radish, ⅛” slice rounds 9 each
Avocado, wedges 3 each
Scallions, sliced on a bias 1 Tbsp.
Lemon vinaigrette, prepared 2 oz.

Massaged Kale

Tuscan kale, stem removed, hand torn 1 cup
Lemon juice, fresh ½ Tbsp.
Salt Pinch

Marinated & Grilled Tempeh

Lightlife® Original Tempeh, ⅛” thick, 4” long slices 6 each
Tamari, low sodium 1 cup
Water ¼ cup
Agave ¼ cup
Garlic, minced 2 cloves
Toasted sesame oil 2 tsp.


  1. For the Massaged Kale, mix the Tuscan kale, lemon juice and salt in a small bowl; set aside.
  2. For the Marinated & Grilled Tempeh, lay out sliced Original Tempeh in a shallow pan.
  3. In a small bowl, combine Tamari, water, agave, garlic, toasted sesame oil and ginger. Pour marinade over Original Tempeh; cover and marinate for at least 2 hours, turning after 1 hour.
  4. Grill marinated Original Tempeh over high heat for 30 seconds on each side; remove and let cool to room temperature.
  5. To assemble the bowl, add quinoa and top with Massaged Kale, Marinated & Grilled Tempeh, kale sprouts, radish, avocado, pickled red onion and scallions; serve with lemon vinaigrette on the side.