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Export 13 ingredients for grocery delivery
Step 1
Place ingredients into a bowl and whisk to combine.
Step 2
Toss in the cubed tempeh, and stir well to coat it in the marinade.
Step 3
Cover and allow the tempeh to marinate for at least 1 hour, or up to overnight.
Step 4
Heat 1 tbsp of oil in a large skillet.
Step 5
Add the marinated tempeh, and be sure to reserve the marinade liquid (you will need to use it for the salad dressing).
Step 6
Cook the tempeh on medium heat until brown on all sides.
Step 7
Place the chopped kale into a large mixing bowl, and drizzle the remaining marinade liquid over it.
Step 8
Add diced avocado, and use your hands to massage the avocado and dressing into the kale. Massage it until it is tender, about 3 minutes.
Step 9
Add the sweet potato, beets, quinoa, sauerkraut, and tempeh. Toss well to make a salad. Top with pumpkin seeds.
Step 10
If you would rather serve the Buddha bowl with the ingredients still separate, place each ingredient into a bowl, and top with pumpkin seeds.
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