I've been feeling a little grained-out lately and have been on the hunt for fun ways to combine loads of veggies in meals (namely where grains might otherwise appear).
This quick stir-fry (actually, more of a stir-steam, as I didn't use any oil in the pan) was a good discovery! The bulk of the celery and kale as a base is pretty darn hearty, and the starchiness of the sweet potatoes still gives that sense of yummy carby-ness.
Celery and kale are also uber-alkalizing veggies, which can provide a nice balance to more acid-forming foods (grains, alcohol, sugars).
Because I'd pre-made the Unbelievably Vegan Tempeh recipe and sweet potatoes (each baked for about 35 minutes at 375F earlier in the week), this whole meal took less than 15 minutes to throw together. If you're making both anew, allow for an additional 35 minutes of cook time. You can shorten your tempeh's marinade time by soaking in boiling water for 5-10 minutes, then place in a sealed container with marinade and shake gently.
Perfect weeknight fare!
- Half a batch of Unbelievably Vegan Tempeh, cut into strips (http://fromthegroundupwellness.com/recipes/unbelievably-vegan-baked-tempeh/)
- 1 large sweet potato, scrubbed and cubed
- 1 tsp olive oil
- 5 cups kale, loosely packed and cut into thick ribbons
- 5 stalks celery, sliced into thin strips diagonally
- 2 tbsp tamari (natural gluten-free soy sauce)
- 1 tbsp avocado oil
- 1 tsp anise
- gomasio and 1 tbsp hazelnuts, chopped, for finishing
- 1. Preheat oven to 375F. Spread sweet potato on foil-lined baking sheet and drizzle with olive oil. Bake for 30-35 minutes until softened. (If making tempeh, too, you can put these in the oven at the same time.)
- 2. In the meantime, chop hazelnuts and veggies.
- 3. With about 10 minutes left on the timer for the oven, heat a large skillet over medium heat with 1/4 cup of water in the bottom.
- 4. Toss in celery and kale; stir to combine, then let cover and steam for 5 minutes. Stir occasionally. Remove cover for the last couple of minutes to allow extra water to evaporate.
- 5. Remove from heat. Add avocado oil, tamari, and anise; use tongs to combine. Cover again to keep warm.
- 6. When potatoes are done, transfer to food processor or use hand masher to whip them into a pureed consistency.
- 7. Divide greens between bowls; top with sweet potatoes and tempeh. Garnish with hazelnuts and gomasio.