Tahini-Miso Tempeh Bowl

• 1/2 Cup Brown Rice (dry)
• 1 Block Tempeh
• Tahini-Miso Dressing
• 1 Medium Sweet Potato
• 4 Cups Mixed Greens
• 1/2 Cup Micro Greens (optional)
• 1 Teaspoon Sesame Seeds (optional)

Tahini-Miso Dressing

• 1/4 Cup Miso
• 1/4 Cup Apple Cider Vinegar
• 2 Tablespoons Tahini
• 2 Tablespoons Lemon Juice
• 2 Tablespoons Water
• 2 Teaspoons Liquid Smoke
• 2 Teaspoons Minced Garlic
• 1/4 Teaspoon Cayenne

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1. Preheat the oven to 450. Line two baking sheets with aluminum foil.
2. Cook the rice. Bring 1 cup of water, the 1/2 cup of rice, and a dash of salt to a boil. Reduce the rice to a simmer, cover, and let cook for 45 minutes.
3. Meanwhile, prepare the tahini-miso dressing. Combine all the dressing ingredients. Reserve half of the mixture for later. Slice the tempeh into bite-sized pieces. Cover the tempeh in the dressing and let marinade while you prep the sweet potato.
4. Slice the sweet potato into 1/4-inch rounds. Arrange on one of the aluminum foil-lined baking sheets. Bake for 25-30 minutes, flipping halfway through.
5. When the rice and sweet potato have 20 minutes left to cook, pour the tempeh onto the second baking sheet. Bake for 20 minutes, stirring halfway through.
6. After the rice, sweet potato, and tempeh are finished cooking, assemble the bowls. Divide the greens, rice, sweet potato, tempeh, and micro greens into two bowls. Sprinkle with sesame seeds and drizzle with the reserved tahini-miso dressing. Enjoy!

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