A bowl for the late autumn and the winter months and a different way to use kale then in the classic kale mash (also very nice). You can spice the peanut sauce of this recipe in many different extra ways but in this recipe I did not do that to keep the flavours of this bowl simple: and the marinade is already spicy.
For this recipe you have to soak the spelt at least 3 hours beforehand. Then you also make the marinade.
For 3 persons:
– 200g spelt
– 400g sweet potato
– 200g kale
– 100g red cabbage
– 250g tempeh
– 3 tablespoons peanut butter (the recipe will follow, you need a kitchen processor, peanuts and oil is optional).
– 120ml oat milk
– 1/2 teaspoon chili powder
– 2 tablespoons soy sauce
– 1 tablespoon natural vinegar
– 1 teaspoon ketjap manis
– 1 teaspoon lemongrass powder
– 1 teaspoon laos
– 3 cloves garlic
– 3 tablespoons roasted sesame seeds
– 1 tablespoon lemon juice
– 3 teaspoons chili flakes
– sunflower oil
Soak the spelt at least 3 hours beforehand. Now you prepare the tempeh. Cut the tempeh into slices and let them steam for 5 minutes. Now you make the marinade. Mix the soy suace, natural vinegar, ketjap manis, lemongrass powder, laos and garlic together. Add the steamed tempeh to this and make sure all tempeh is covered. Put the tempeh in the fridge for a few hours until your spelt is soaked.
Preheat the oven on 220 degrees. But a baking sheet on a baking tray.
Cook the spelt according to the instructions on the package on a low simmering fire. Mostly this is around 40 minutes. You don’t have to peel the sweet potato. Just wash or clean it. Cut the sweet potato into cubes of around 1 cm. Put them on the baking sheet and in the oven for 30 minutes. Halfway through you stir the sweet potato.
Now I made the peanut sauce because I only have two burners. You can make the sauce later if you have more burners. Put the peanut butter in a sauce pan. Add the oat milk bit by bit and keep on stirring. Add the chili powder for something spicy. Let simmer on low fire until your sauce has the desired consistency and all pieces are out. It takes around 5 minutes.
Shred the red cabbage. Shred the kale if you use fresh leaves. Add the kale to the red cabbage.
Fry the tempeh in a big frying pan in sunflower oil on medium to high heat. Now and then you turn the slices until they are all done and golden brown. It takes around 10-15 minutes. Fry the kale and red cabbage in a dry frying pan on low to medium heat for 5 minutes.
Drain the spelt. Add the lemon juice to the spelt. If you have a free burner you can heat the peanut sauce again so it’s hot for serving.
Now you can make the bowl. Over the kale you sprinkle some chili flakes. Add the peanut sauce over the tempeh and sweet potato. Add a tablespoon roasted sesame seeds to each plate. I put most of the sesame seeds on the peanut sauce but you can use your own creativity as well.
This recipe was made on the 21th of February and added to this website on the 13th of April from my Instagram.
