![](https://cdn.statically.io/img/www.allrecipes.com/thmb/bvRVuHH5gjInJoTsE8ibpf3eeNg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1129486-445fc6e31dbf41a197f1b3aaa0893b61.jpg)
Ingredients
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2 tablespoons olive oil, or as needed
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10 ounces kale, chopped
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1 tablespoon curry powder, or to taste
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2 avocados - peeled, pitted, and sliced
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1 (8 ounce) package tempeh, cut into cubes
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5 small corn tortillas, cut into small triangles
Directions
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Heat olive oil in a large skillet over medium-low heat; add kale and curry powder. Cook and stir kale mixture in the hot oil until wilted, about 5 minutes. Add avocados, tempeh, and tortillas; cook and stir until dry, golden brown, and crunchy, 30 to 40 minutes.
Cook's Note:
For non-vegetarians, tuna or chicken may be used in place of tempeh.
Nutrition Facts (per serving)
440 | Calories |
29g | Fat |
36g | Carbs |
17g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 440 | |
% Daily Value * | |
Total Fat 29g | 37% |
Saturated Fat 5g | 23% |
Sodium 58mg | 3% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 11g | 38% |
Total Sugars 1g | |
Protein 17g | 34% |
Vitamin C 95mg | 106% |
Calcium 204mg | 16% |
Iron 4mg | 23% |
Potassium 1120mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.