Anti-inflammatory bowl

INGREDIENTS

1 1/2 cups orange juice

1/4 cup tahini

4 chopped garlic cloves

1 tbsp miso paste

1 tbsp sambal oelek

2 tsp fresh or ground ginger 

2 tsp ground turmeric 

1 pack of tempeh cut into cubes

1 cup quinoa 

1 vegetable bouillon cube

1 1/2 cup water

LET THE FUN BEGIN

Combine the orange juice, tahini, garlic, miso, sambal, ginger, and turmeric, whisk and mix in a small bowl.
Add the tempeh pieces to the bowl, toss and let marinate for an hour but if you keep it longer, the better it maximizes the flavor.
Rinse the quinoa and crush a bouillon cube and cook according to package.
Separate the marinated tempeh from the sauce and place it in a separate bowl. Keep it because you are going to use it later as a dressing.
Sprinkle cornstarch over tempeh and toss to combine.
Preheat the veggie oil in a skillet and add the tempeh panfry until golden brown. When ready, transfer to a plate and set it aside.
Return the pan to the stove and add sesame oil, mushrooms, and carrots—Cook for about 8 min.
Time to assemble, lay some quinoa on the bottom of your bowl and top it with kale and tempeh; drizzle some of the sauce you use to marinate the tempeh and enjoy!