Sunday, November 3, 2019

Coconut Ginger Tempeh Rice

  On Sunday, I prep meals for lunches to last throughout the week.  Here is a protein and fiber packed idea.
Coconut Ginger Tempeh Buddha Bowls
Prepare 1 cup brown rice according to instructions.
Add 1 vegetable bouillon cube for flavor to water while cooking.
While rice is cooking, cut 1-16 oz. package of organic Tempeh into small 1/2" cubes.
Boil the cut pieces in salted water for approximately 5 minutes.  
In a oiled skillet, on medium heat brown the tempeh for 10-15 minutes, adding whatever spices you like(curry, cumin, smoked paprika, etc.) 
Remove from the skillet and set aside.
Prepare 1 -16 oz. can of organic beans of your choice (black, white, red etc.) 
Add whatever spices you prefer while cooking( garlic salt, onion, cumin etc.)
When rice is cooked add 2 tablespoons of unrefined coconut oil and good amount of ground ginger and mix well.
Combine rice, tempeh and beans together in large bowl.  Mix thoroughly.
Add salt and black pepper.

While prepping for lunch simply layer a bowl with spinach, kale or romaine etc.  Fill bowl with rice mixture and top with cherry tomatoes or avocado slices and even some roasted seeds.

You should able to get 5 lunches from this recipe.

Have a great week.
Be Kind

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