By : Nutrition Studies

Grilled lime cilantro tempeh, mango salsa, and spicy almond butter sauce piled on fresh collard greens. Enjoy as an easy lunch, dinner, or appetizer.

What You’ll Need


bunch of collard greens

1 8 oz block of tempeh

LIME CILANTRO MARINADE

½ lime, juiced

2 Tbsp white rice vinegar

1 Tbsp cilantro, finely chopped

MANGO SALSA

ripe mango, diced

½ red onion, diced

½ cup green pepper, diced

½ cup cilantro, chopped

lime, squeezed

SPICY ALMOND BUTTER SAUCE

⅓ cup almond milk

¼ cup almond butter

2 tsp soy sauce

2 tsp lime juice

1 tsp sriracha

How to Make It


1 Rinse and pat dry the collard greens. Trim the woody stem flush with the leaf. Set aside.

2 To make the marinade, in a small bowl, whisk together the lime juice, white rice vinegar, and cilantro.

3 Rinse and pat dry the tempeh and slice it into 6 triangles, then slice each triangle in half widthwise to make 12 triangles. Set aside.

4 Place tempeh in a 9 ×13” glass baking dish and cover with lime cilantro marinade.

5 Allow to marinade for at least 1 hour or overnight, flipping once halfway.

6 In a bowl, mix the mango salsa ingredients together and store in the refrigerator to allow the flavors to meld until ready to serve.

7 Place the spicy almond butter sauce ingredients in a high-speed blender and pulse until smooth and creamy. Add more almond milk to thin your sauce or add almond butter to thicken it, as desired.

8 In a pan over medium-high heat, cook tempeh for 5 minutes on each side. Brush frequently with any remaining marinade to keep the tempeh from drying out.

9 To serve, divide tempeh among the collard leaves and top with mango salsa and spicy almond butter sauce.

10 Store leftovers separately in the fridge for 2-3 days.