Tempeh, Quinoa & Massaged Kale Bowls

Method

1. Rinse the quinoa in a fine sieve for 1 minute. Simmer it covered in 2 cups water with ¼ tsp of the salt over low heat for 15 minutes, then rest off the heat 5 minutes and fluff.
2. Slice the tempeh into ¼-inch slabs and simmer in a pan of water for 10 minutes to take off any bitterness. Drain and pat very dry.
3. In a large bowl, massage the kale with ¼ tsp of the salt, the 1 tbsp lemon juice and 1 tsp olive oil for 2 minutes, until it darkens, shrinks by a third and feels tender.
4. Heat 2 tbsp oil in a 12-inch skillet over medium-high. Sear the tempeh in 3 batches, in a single layer, 3 minutes per side, until deep brown, adding a splash more oil only if the pan looks dry. Return all the tempeh to the pan, add the tamari, maple and sesame oil, and turn for 30 seconds until glazed.
5. Boil the edamame in a quart of water with a pinch of salt for 3 minutes and drain. Whisk the tahini, 3 tbsp lemon juice, garlic, remaining salt and 3 tbsp water until it pours like cream.
6. Build four bowls with quinoa, kale, tempeh, edamame and carrots, then drizzle with the tahini dressing and scatter the pumpkin seeds. For meal prep, store the components separately for up to 4 days and add the dressing and seeds at serving.