Leek & Tempeh Fall Rice Bowl

Ingredients

• 2 cups cooked brown rice
• 8 oz tempeh, cubed
• 2 cups leeks, sliced
• 1 cup sweet potatoes, cubed
• 1 cup kale, chopped
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

• 1/4 cup olive oil
• 2 tbsp lemon juice, freshly squeezed
• 1 tbsp orange juice, freshly squeezed
• 1 tbsp honey
• 1 tsp grated ginger
• 1/2 tsp salt

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a large bowl, toss cubed tempeh, leeks, and sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet.
3. 03
   Roast for 20-25 minutes until vegetables are tender and tempeh is golden brown.
4. 04
   Meanwhile, air-fry the cooked brown rice at 375°F (190°C) for 8-10 minutes until crispy.
5. 05
   In a small bowl, whisk together olive oil, lemon juice, orange juice, honey, ginger, and salt for the dressing.
6. 06
   In a large bowl, combine crispy rice, roasted vegetables, tempeh, and kale. Drizzle with citrus dressing and toss gently.
7. 07
   Serve immediately, garnished with additional lemon zest if desired.