Thai Pumpkin & Tempeh Jar Salad

Ingredients

• 2 cups pumpkin, diced
• 8 oz tempeh, cubed
• 1 cup quinoa, cooked
• 1 cup red bell pepper, sliced
• 1 cup cucumber, diced
• 2 cups kale, chopped
• 1 tbsp olive oil
• 1 tsp curry powder
• 1 tsp salt

• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp ginger, grated
• 1 tsp sesame oil

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   Toss the diced pumpkin with olive oil, curry powder, and salt. Spread on a baking sheet.
3. 03
   Roast the pumpkin in the preheated oven for 20 minutes, or until tender and lightly browned.
4. 04
   In a skillet, sauté the tempeh cubes over medium heat until they are golden and crispy, about 5-7 minutes.
5. 05
   In a small bowl, whisk together lime juice, soy sauce, honey, grated ginger, and sesame oil to make the dressing.
6. 06
   Layer the jar starting with cooked quinoa, followed by roasted pumpkin, crispy tempeh, red bell pepper, cucumber, and kale.
7. 07
   Store the dressing separately. Add it to the jar salad just before serving for freshness.