Courtesy of PureZing Chef Scott Draper

INGREDIENTS:

3 lbs. organic sweet peppers, sliced
1 large organic red onion, sliced
½ cup organic parsley, chopped
1 cup organic bok choy, chopped
½ cup organic sunflower seeds
1 8-ounce package flax tempeh (chopped and rolled in nutritional yeast and cooked in olive oil, or just chopped and baked)
¼ cup organic radish, chopped

Dressing:
8 ounces organic orange juice
1 Tablespoon curry powder
¼ cup apple cider vinegar
Sea salt and ground pepper to taste

DIRECTIONS:

In a large bowl, mix all vegetables, sunflower seeds and dressing. Let marinate for at least 4 hours. Just before serving, add tempeh.