Indonesian Macro Bowl
[Vegan, Gluten-Free]

To Make the Tempeh:

1. Cut tempeh into strips and place in a mixing bowl. Add coconut milk, crushed garlic, turmeric powder, cayenne pepper (or chili paste), grated ginger, and salt.
2. Gently mix the tempeh with coconut milk and spices. Marinate for an hour. Then, heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Remove tempeh from marinade and cook until the liquid has evaporated, turning occasionally to brown all sides. Remove from heat and set aside.

To Make the Tamari Quinoa:

1. Rinse quinoa with cold water using a sieve until the water that comes through is clear. Place the quinoa in a saucepan with 2 cups drinking water, lemon juice, and tamari. Let the quinoa boil two minutes, cover with lid, then let it simmer 10-15 minutes until all the water has been absorbed.
2. Serve warm.

To Make the Lemony Steamed Kale:

1. Put kale leaves into a steamer or colander set over a pan of boiling water. Cover with a lid and steam for 2-3 minutes or until crisp-tender.
2. Season with salt and lemon juice.

To Make the Avocado Cilantro Dressing:

1. Combine all ingredients in the blender and mix well until smooth. If mixture is too thick, slowly add more water or lemon juice until it reaches the preferred taste and consistency.

To Serve:

1. In a large bowl, arrange the quinoa, turmeric tempeh, lemony kale, sauerkraut, pea shoots. and nori strips. Drizzle with avocado dressing and serve.