For the Marinated Tempeh

• 1 approx. 227 gram package of tempeh (about 1.5–2 cups cubed, I used Lightlife)
• 2 tbsp almond, peanut or cashew butter
• 1 tbsp maple syrup or agave
• 3 tbsp gluten-free tamari or low-sodium soy sauce
• 1 tbsp rice wine vinegar (seasoned or un
• 1 tsp garlic powder
• 1/2 tsp pepper

For the Tamari Tahini Dressing

• 5 tbsp (75 g) tahini
• 1.5 tbsp gluten-free tamari or low-sodium soy sauce
• 1 tbsp rice wine vinegar
• 2–4 tbsp water (start with 2 tbsp and slowly add 1 tsp at a time to reach desired consistency)

For the Bowls

• 2 cups cooked brown rice (1/2 cup per bowl)
• 2 cups cooked edamame (1/2 cup per bowl)
• 1 cup corn (1/4 cup per bowl)
• 1 cup finely shredded red cabbage (1/4 cup per bowl)
• 4 medium carrots, grated or julienned
• 4 cups de-stemmed and chopped kale (1 handful per bowl)