Tempeh, Idaho® Potato and Kale Bowl | Idaho Potato Commission

Tempeh, Idaho® Potato and Kale Bowl | Idaho Potato Commission

licensing.idahopotato.com

From the first time, I made this layered dish, it has become a household favorite. It’s great for breakfast, lunch or dinner. The potatoes are slightly smoky, the greens have a garlicky bite and...

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Cooking tools:

  • Pressure cooker
  • Steamer basket
  • Baking dish
  • Aluminum foil
  • Mixing bowl
  • Measuring cup
  • Measuring spoon
  • Chef's knife
  • Cutting board
  • Serving bowl
  • Plate

Ingredients

  • 1 28 ounce (794-g) bag new or baby Idaho® potatoes, cut into quarters
  • ¼ cup (60 ml) water
  • 2 tablespoons (30 ml) maple syrup
  • 2 teaspoons (10 ml) soy sauce
  • 1 teaspoon Sriracha (or your favorite hot sauce, to taste)
  • 1 8 ounce (255-g) package tempeh, cut into small cubes (or use hemp tofu)
  • 4 cups (64 g) kale, chopped
  • 2 tablespoons (10 g) nutritional yeast
  • 1 tablespoon (15 ml) water
  • 1 teaspoon minced garlic
  • 1 teaspoon smoked paprika
  • Salt
  • pepper

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