Prepare the Greek Tempeh

• Cut the tempeh into bite-sized pieces
• Add to a saucepan and cover with water
• Add 1 teaspoon of salt
• Bring to a boil and boil for 10-20 minutes
• Drain the tempeh in colander
• In the meantime prepare the marinade by combining all the ingredients in a refrigerator safe container. Whisk together.
• Add the cooked tempeh pieces, cover them, and place them in the refrigerator overnight for best results. (6-hour minimum)

Cooking tempeh

Air-fryer

• Preheat the air fryer to 380 degrees Fahrenheit.
• When the air fryer is hot, add the tempeh to the air fryer basket in one even layer.
• Cook the tempeh for 6-9 minutes until crispy.
• Gently shake the air fryer basket halfway through the cooking time.
• The exact cooking time can vary by air fryer and tempeh brand.
• Cook in batches if necessary

Baked

• Preheat the oven to 400 degrees
• Prepare a baking sheet with parchment paper or a silicone baking mat.
• Remove the tempeh pieces from the marinade with a slotted spoon to avoid adding too much liquid to the baking sheet.
• Reserve the extra marinade.
• Bake for 25-27 minutes, rating once while cooking.
• Add the pieces back into the marinade for extra flavor.

GRILL

• If grilling, do not cut the tempeh into cubes; instead, cut into two equal slabs and cut into cubes after cooking.
• Heat the grill to low heat.
• It is all about cooking it low and slow.
• Use a grilling mat, or directly on the grill place a single layer of marinated tempeh on the grill.
• Reserve the Greek marinade in the container.
• Cook 8 minutes on each side, using a spatula to flip pieces
• Put tempeh back into the container for an extra coating of BBQ sauce.

Roast the Chickpeas or choose to serve cooked but not roasted

• Preheat the oven to 425° and drain and rinse your chickpeas.
• Place the wet chickpeas in a bowl and add seasonings, Toss to coat.
• Transfer the chickpeas to a parchment-lined baking sheet Spread evenly on the baking sheet.
• Cook for 25 minutes, rating them a few times using a spatula while they cook.

Roast the Beets or cut pre-cooked ones

• Preheat oven to 4 degrees
• Prepare a baking pan with parchment paper or a silicone baking mat
• Peel and cut beets into bite-sized pieces (peeling the beets first cuts on prep time and makes it easier to eat them right out of the oven)
• Wrap cut beet piece in aluminum foil and place on a plan with the rest of the vegetables.
• Cook for 30 minutes.

QUINOA or choose another grain or combination of grains

• Cook quinoa according to package directions
• 1 cup dry yield 2 cups cooked

DRESSING Options

Oil-Free Greek Dressing (option 1)

• Combine all ingredients in a high-speed blender.
• Blend until smooth
• Place in the refrigerator until ready to use.

Vegan Tzatziki (option2)

• Prepare 1 recipe of vegan tzatziki sauce

COLD VEGETABLES

• Cut cucumber into thin slices
• Cut tomatoes in halves
• Rinse, drain and cut artichokes
• Chop Kale finely
• Cut the red onion into slivers, or drain Simple Rosemary Infused Pickled Red Onions

SERVE THE GREEK BOWL

• In a bowl, place ¾ cup warm quinoa or choice of grain in the base of a shallow bowl
• Place 1 ½ cups kale on one side of the bowl
• Scatter the cold vegetables around the top of the quinoa and kale.
• Place tempeh pieces, roasted chickpeas, and beets around the bowl.
• Drizzle with dressing of choice
• Add sprouts (optional)
• Serve