Healthy Nourish Bowl with Tempeh and Plantains

Whisk together 1 tablespoon miso paste, 1 tablespoon coconut aminos, and 1 tablespoon maple syrup for the glaze.

Optionally, place 1 block of tempeh in a bowl, pour boiling water over it, and let it sit for 10 minutes to reduce bitterness.

Cut the tempeh into strips.

Pan fry the tempeh strips on both sides until starting to brown, using no oil if using a non-stick skillet.

Lower the heat, pour the glaze over the tempeh, and cook on both sides for a few more minutes until the glaze caramelizes, being careful not to burn it.

For the kale salad, massage a few handfuls of chopped kale with lime juice, a pinch of salt, and a small piece of avocado.

For the rice, add lime juice, fresh cilantro, and chopped jalapeños to leftover coconut rice.

For the pan-fried plantains, cut very ripe plantains diagonally and pan fry them on both sides until lightly browned, using no oil.

For the pineapple, add a pinch of salt and chili flakes.

Assemble the nourish bowl with the glazed tempeh, modified rice, kale salad, pan-fried plantains, fresh pineapple, and avocado.