"Banh Mi" Style Bowl with Tempeh
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This recipe is inspired by the banh mi sandwich, a Vietnamese delicacy prepared in a baguette with marinated radish and carrots, fresh cilantro and marinated meats, dressed in a delicious sauce. Removing the bread and the meat leaves us with a delicious bowl filled with brown rice, carrots, radish, kale, avocado, and marinated tempeh. To save on prep time, keep portions of cooked grains like brown rice, quinoa, buckwheat or barley in the fridge. To create a healthy meal, all you have to do is add chopped veggies! This recipe isn't complete without some fresh cilantro, crunchy cashews and the delicious sauce which perfectly complements every one of the ingredients!
1 cup of brown rice (or PRANA organic white quinoa, barley, rice vermicelli, soba noodles, etc.)
5-6 kale leaves
1 ripe avocado
4 small radishes
1 Lebanese cucumber
5 sprigs coriander
¼ cup PRANA organic non-roasted cashews
1 block tempeh (340 g)
3 tbsp vegetable oil for frying
5 tbsp soy sauce
2 tbsp olive oil
5 tbsp maple syrup
1 tbsp Dijon mustard
1 tsp Sriracha sauce (optional)
1 clove garlic, minced
½ tsp fresh ginger, grated
Veggies & Toppings
Veggies & Toppings
Put the brown rice in a saucepan with 2 ¼ cups of water. Bring to a boil, cover and simmer on low for 30 minutes. Remove from heat and set aside, covered, for 15 minutes.
Julienne the carrots with a mandolin, grater or peeler.
Separate the leafy parts of the kale from the stalks and chop them finely.
Thinly slice the Lebanese cucumber and radishes.
Slice the avocado in half and discard the pit. Slice the avocado in its peel into cubes and use a spoon to scoop the flesh out. Squeeze a lemon slice over the avocado to prevent it from browning.
Coarsely chop the cilantro and cashews. Set aside and prepare the tempeh.
To prepare the tempeh sauce, place all the ingredients in a small Mason jar and shake well. Set aside.
Cut the block of tempeh in 4, then cut each of those pieces in 2, for a total of 8 pieces.
In a large skillet, brown the tempeh in the vegetable oil. Once it's browned, add ½ cup of the sauce to the pan and simmer until the sauce is almost completely absorbed.