Tempeh Lettuce and Tomato Rice Bowl
Ingredients
- Blistered cherry tomatoes
- Spring mix greens
- Avocado slices
- Brown rice
- Cilantro
- Hot sauce
Tempeh marinade
- 3 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp ketchup
- 1/2 tsp sazón seasoning
- 1/2 tsp coriander
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 1 block tempeh, cut into thin strips
Preparation
Cut tempeh into thin strips
In a shallow dish, combine soy sauce, ketchup, vinegar, and seasonings and whisk together to combine
Place pieces of tempeh strips into the marinade and allow to sit for at least 10 minutes
Grease a pan or use a non-stick pan and bring to medium heat
Place tempeh strips onto the heated surface and allow to cook for about 3-4 minutes or until tempeh begins to brown on first side
Add additional marinade on top of tempeh and flip tempeh to cook on other side for another 3-4 minutes or until browned and slightly charred
Continue until tempeh is at the level of cooked desired and remove from stove top
Cook brown rice according to package instructions
Blister cherry tomatoes in a hot pan until skins char
Assemble the bowl with cooked rice, blistered cherry tomatoes, spring mix greens, avocado slices, cooked tempeh, cilantro, and hot sauce
