Miso-glazed tempeh salad with bell pepper and cashews | Sunbasket

Ingredients

• ½ pound tempeh
• Sunbasket miso glaze (white miso - maple syrup - gluten-free tamari - rice vinegar - sesame oil)
• 1 red bell pepper
• 1 teaspoon Aleppo chile flakes (optional)
• 2 tablespoons Greek yogurt
• 1 lime
• 2 tablespoons roasted cashews
• 3 or 4 sprigs fresh cilantro (see Market Watch note)
• ¼ pound shredded kale or baby greens such as spinach
• ¼ pound shredded carrots