Thai Kale Salad with Crispy Tempeh - The Whole30® Program

Ingredients

• 11 oz (or 300 grams) organic tempeh
• 4 tsp onion powder
• 3/4 tsp garlic powder
• salt and black pepper (to taste)
• 2 tbsp avocado oil
• 4 tbsp compatible peanut butter
• 1 tbsp compatible red chili sauce
• 3 tbsp coconut aminos
• 1.5 tbsp lime juice
• 1 tbsp rice vinegar
• 2 tbsp sesame oil
• water (as needed to thin)
• 1.5 cup shredded purple or white cabbage
• 1.5 cup shredded kale
• 1 cup broccoli (chopped into bitesize pieces)
• 1/2 red bell pepper (chopped)
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• 1/4 cup chopped scallions
• 1/3 cup chopped toasted almonds or peanuts
• toasted sesame seeds
• A few more toasted chopped peanuts