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The Perfect Salad Bowl

The Perfect Salad Bowl

Salads

Course

Difficulty

Moderate

Pulse Type

Beans

Specialty Diet

Gluten-free

Nutrition

7g+ fiber

Cook Time

70 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Beans:

1 cup pinto beans
1 onion halved
3 large cloves garlic smashed
1 bay leaf

Tempeh:

8 oz tempeh cut into small cubes
3 tbsp olive oil divided
1 tsp paprika smoked
1/4 tsp chili powder chipotle
1/4 tsp cumin ground
1/4 tsp salt sea

Bowl:

1 small clove garlic
1 lime zest and juice
1 tsp honey
1/2 tsp coriander seeds; crushed (optional, but delicious)
5 tbsp olive oil
salt
pepper freshly cracked
2 ears corn
1 bunch kale stems removed, and chopped
1 pint tomatoes cherry; halved
3 green onions diced
sunflower seeds toasted
cilantro fresh; optional, for serving

Instructions

Make ahead: Rinse and soak the beans in cold water overnight.
Drain the beans, rinse them again, and add to a large pot. Cover with water by about 2-3 inches. Add the onion, garlic, bay leaf, and any other aromatics you might enjoy, such as thyme or parsley, carrot, celery. Bring to a low boil, reduce heat to low, and cook until the beans are plump and cooked through, about 1 hour. Cool the beans in their cooking liquid. Salt to taste. Strain from the liquid and set aside.
While the beans cook, make the tempeh. In a small bowl, mix together two tablespoons olive oil with the paprika, chipotle powder, cumin, and sea salt. Toss with the tempeh to coat thoroughly.
In a large skillet over medium heat, add the remaining tablespoon of olive oil. Add the tempeh and cook without stirring for about 3 minutes, so they can begin to brown nicely. Toss, and continue to cook until they’re browned on a couple sides, about 5-7 minutes more. Remove from the heat and set aside.
Break each ear of corn in half. Stand lengthwise on a cutting board, and using a sharp knife, slice the kernels from the ear. Set aside.
In a small mason jar, add the garlic, the lime juice and zest, the honey, and the coriander seeds (if using) and whisk with a fork. Add the olive oil in a stream, continuing to whisk. Season to taste with salt and pepper. Store covered, and shake vigorously before serving.
Divide the kale equally into each bowl. Add 1/4 of the corn to each, followed by 1/4 of the cherry tomatoes, 1/4 of the tempeh, 1/4 of the green onions, and 1/2 cup of the cooked pinto beans. Finish with 1 tablespoon of toasted sunflower seeds.