Tempeh Mushroom Breakfast Bowl

Ingredients

• 8 Ounce Tempeh, cut into 1/2-inch cubes - 8 ounces, Cut into 1/2-inch cubes.
• 8 Ounce Cremini mushrooms, sliced - 8 ounces, sliced
• 4 Cup Kale, stemmed and chopped - 4 cups, Stems removed and leaves chopped.
• 3 Cup Cooked brown rice - 3 cups
• 0.25 Cup Tahini - 1/4 cup
• 2 Tablespoon Lemon juice - 2 tablespoons
• 2 Tablespoon Low-sodium soy sauce - 2 tablespoons, Divided: 1 tablespoon in the sauce and 1 tablespoon stirred into the tempeh.
• 2 Count Garlic, minced - 2 cloves, minced
• 2 Tablespoon Nutritional yeast - 2 tablespoons
• 2 Tablespoon Extra-virgin olive oil - 2 tablespoons, Divided: 1 tablespoon for tempeh and 1 tablespoon for mushrooms.
• 3 Tablespoon Water - 3 tablespoons

Instructions

1. Prep ingredients

   1. *Cut the tempeh*, *slice the mushrooms*, *chop the kale*, and *mince the garlic* before heating the skillet.

2. Make tahini-lemon sauce

   2. In a small bowl, *whisk together* the tahini, lemon juice, 1 tablespoon soy sauce, garlic, nutritional yeast, and water until the sauce is *smooth and pourable*.

3. Sear tempeh

   3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the tempeh and cook for *5 to 6 minutes*, turning occasionally, until *deep golden on several sides*; stir in the remaining 1 tablespoon soy sauce.

4. Brown mushrooms

   4. Add the remaining 1 tablespoon olive oil and the mushrooms. Cook for *4 to 5 minutes* until the mushrooms are *browned and tender*.

5. Wilt kale

   5. Add the kale and cook for *2 to 3 minutes*, stirring, until the greens are *wilted but still bright*.

6. Heat rice

   6. Add the cooked brown rice to the skillet and toss for *2 to 3 minutes* until the bowl mixture is *steaming hot*.

7. Serve

   7. Divide into bowls and *drizzle with tahini sauce* just before serving.