Ingredients
1.25 cups old-Fashioned grits (aka stone-ground grits)
1 lb tempeh, broken into 1" chunks
2 tsp smoked paprika
2 tsp garlic powder
1 tsp coriander
1/2 tsp black pepper
1/2 tsp chipotle powder
3 tbsp tamari
1 tbsp apple cider vinegar
1 tsp raw honey
5 oz baby spinach
2.5 cups plain Greek yogurt
1.25 cups sauerkraut
Directions
Prepare grits according to package instructions.
In a bowl, combine smoked paprika, garlic, coriander, black pepper, chipotle powder, tamari, honey, and apple cider vinegar. Add tempeh and marinate for 30 minutes.
If using an oven, preheat oven to 400 degrees. If using an air fryer, preheat to 380 degrees.
Bake tempeh for 20 - 25 minutes or air fry for 12 - 15 minutes, or until golden brown.
As soon as grits are cooked, add the spinach and stir until spinach is wilted.
Portion out grits, spinach, and tempeh. To each portion, add 1/2 c Greek yogurt and 1/4 c sauerkraut.
Serves 5
Notes
Grit selection
Be sure to use grits labeled as either stone-ground or old-fashioned (they're the same!). These are the lowest in glycemic index and load. Regular, instant, and quick grits have high glycemic loads and should be avoided.
Soy-free
While tempeh is traditionally made from soy, you can also find tempeh made from black beans and mung beans either online or at natural/health food stores. You could also substitute shrimp, eggs, or your favorite sausage for the tempeh.
Dairy-free
Top with your favorite unsweetened plant-based yogurt.
Additional toppings
Avocado, cheddar cheese, tomatoes, and/or microgreens would all be great here!
Nutrition
Calories: 442
Fat: 13g
Carbohydrates: 50g
Protein: 35g
Fiber: 4g
Notable Vitamins and Minerals (≥10% RDA)
Potassium: 14%
Vitamin A: 75%
Vitamin C: 23%
Calcium: 36%
Iron: 43%
Vitamin K: 119%
Thiamine: 50%
Riboflavin: 46%
Niacin: 31%
Vitamin B6: 29%
Niacin: 31%
Vitamin B6: 29%
Folate: 39%
Phosphorous: 26%
Zinc: 18%
Selenium: 15%