2 teaspoons coconut oil
1/2 teaspoon cumin seeds
1 onion, chopped
2 cloves garlic, finely chopped
1 red pepper, diced
1 green pepper, diced
8.5 oz tempeh, crumbled or chopped into small pieces
4 cups chopped kale
1 cup cooked brown basmati rice
sea salt and pepper to taste

For The Sauce

14 oz can diced tomatoes
1 chipotle in adobo sauce form can
1 tbsp apple cider vinegar
1 tbsp shoyu soy sauce
½ teaspoon hot red pepper flakes
1 teaspoon raw cane sugar
1 tbsp dried oregano
handful flat leaf parsley
1 cup water