Ginger Tempeh and Greens Over Brown Rice

A friend of mine gave me a huge sack full of delicious organic kale, so I've been sticking it in absolutely everything! Anyone ever make a kale brownie?? I might have to try...
Anyway, try this simple dish. It's easy, doesn't take long to whip up if you already have your rice made, and it's healthy and high in protein. Enjoy!

4 cups cooked long-grain brown rice (about 2 cups uncooked)
1 tablespoon olive oil
1 8-ounce package of tempeh, cubed (I used the spicy kind)
1 stalk's worth of broccoli florets
1 small yellow onion, finely chopped
1/2 red bell pepper, seeded and chopped
1 large kale leaf, stalk removed and chopped
2 tablespoons fresh ginger, crushed (I used this stuff)
Small handful of fresh parsley, stems removed, minced
4 cloves garlic, crushed with flat of knife and minced
1/8 cup orange juice
1/8 cup soy sauce (use tamari for gluten-free)
Salt and pepper, to taste
1 tablespoon agave nectar (optional)

• In a large skillet, gently saute onions and garlic in oil over medium-low heat for about two minutes. 
• Add ginger and red bell pepper. Saute another minute or so.
• Add remaining ingredients, stir and gently saute until everything is coated and well-mixed. Then reduce heat to low and cover. Allow steam to gently "green" the broccoli and kale. 
• Everything should be hot and crispy, but be very careful not to overcook. Nobody likes limp, mushy veggies.
• Serve over brown rice.
• Makes 4 large servings. 
• Enjoy!