Yes, another kale recipe….but, I couldn’t help myself from grabbing this bunch of dino kale as I was walking through Phoenix Fruit. I won’t go into detail on the benefits of kale yet again, so I will just leave you with the recipe 
This is something we make on a regular basis because it is so easy to whip up! This recipe packs a protein punch from the tempeh, chickpeas and quinoa, it’s a surefire way to keep you full and energized!
Crispy Coconut Kale, Tempeh, and Chickpeas with Tahini Maple Dressing
Crispy Coconut Kale:
1 bunch of kale, trimmed and rinsed
olive oil
unsweetened coconut flakes
sea salt
Tempeh and Chickpeas:
1 block tempeh, cut into cubes
1 can chickpeas, rinsed
2 tablespoons coconut oil
2 tablespoons braggs amino acids
Tahini Maple Dressing:
½ cup water
¼ cup olive oil
1 clove garlic
2 tablespoons maple syrup
2 tablespoons braggs amino acids
2 tablespoons tahini
Directions:
-Rinse kale and pat dry. Massage with olive oil and place on a cookie sheet. Sprinkle with coconut flakes and sea salt. Bake in a 375 degree oven until leaves are crispy.
-In a frying pan heat coconut oil on medium high heat. Add tempeh and sauté for a few minutes. Add chickpeas and bragg’s amino acids and sauté for another 5 minutes or until tempeh is crispy on all sides.
-Put all dressing ingredients into a blender and mix until well combined.
-Serve over cooked quinoa and enjoy!
Click here for instructions on how to cook quinoa!
What are your favorite kale recipes???