Forbidden Rice Tempeh and Vegetable Power Bowls
A tasty, easy stir fry that's packed with vegetables.
Servings: 4
Calories: 213kcal
Ingredients
- 4 tablespoons Hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Asian chili garlic sauce more or less to taste
- 2 tablespoons water
- 1 8 oz package organic tempeh
- 1 tablespoon olive oil
- 2 tablespoons toasted sesame oil
- 1 ½ cups broccoli trimmed and cut into florets
- ¾ cup snap peas ends trimmed
- ½ large onion sliced thin
- 1 ½ cup bok choy leaves and stems, sliced
- 2 large carrots cut into very thin rounds
- ¾ cup Forbidden Rice cooked
- tamari or soy sauce optional
Instructions
- Mix together the Hoisin sauce, rice vinegar, chili garlic sauce, and water, and set aside.
- Place the tempeh in a small sauce pan, with enough water to just about cover. Steam the tempeh for about 3 minutes. Drain.
- Heat the olive and sesame oils in a sauté pan, over medium high heat.
- Add the broccoli, snow peas, onion, bok choy and carrots to the pan and saute for about 8-10 minutes until vegetables are tender.
- Crumble the steamed tempeh into the vegetable mixture.
- Add the sauce mixture to the pan, and reduce the heat to low.
- Add the rice, and stir to combine everything and heat through for about 3-5 minutes. Add more water if the sauce seems too thick.
- Taste, and season with tamari or soy sauce if desired.
Nutrition
Calories: 213kcal | Carbohydrates: 24g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 0.5mg | Sodium: 541mg | Potassium: 209mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4445IU | Vitamin C: 83mg | Calcium: 136mg | Iron: 2mg