You know what makes me so sad? When people brutally rip off the greens that grow on top of beets and throw them away. Seriously, it should be some sort of grocery store crime. Beets with greens are amazing because you’re actually getting TWO delicious veggies for the price of one. And who am I to turn down delicious and free food? Eat those greens, people.
This rainbow-colored bowl beautifully incorporates both the beets and their greens, along with other very tasty superfoods, including smoky baked tempeh, avocado, and microgreens. This bowl is not only pleasing to the eye, it’s pleasing to the palate and your overall health. An extra bonus is that it’s vegan, and makes you practically glow with healthy good feelings when you eat it.
1 8 oz. package of tempeh, cut in long, thin strips
2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. soy sauce
2 tsp. lemon juice
1 tsp. liquid smoke
2 tsp. garlic powder
1 tsp. cayenne
Salt and pepper
2 c. cooked rice
1 c. roasted beets
One bunch of beet greens
1 Tbsp. olive oil
1 avocado, sliced
½ c. microgreens
2 Tbsp. green onions, sliced
Salt and pepper
Soy sauce and sriracha, for topping
About an hour before cooking, combine the tempeh and all of the ingredients in the marinade. Mix together thoroughly with your hands, being careful not to rip apart the tempeh strips. Let it sit at room temperature.
Preheat the oven to 425 degrees. Place the tempeh strips on a lined baking sheet and bake for 6 minutes. Flip over, and cook for 6 more minutes, or until the tempeh is firm but not burned. When you take it out the oven, taste and season with additional salt and pepper if you’d like.
Before assembling the bowls, heat the olive oil in a large skillet and cook the beet greens until they are wilted. Season with salt and pepper.
To assemble the bowls, divide the rice into two bowls. Top with tempeh, beets, beet greens, avocado, microgreens, and green onions. Serve with soy sauce and sriracha.