Description
This Bamboo Rice And Za'atar Tempeh Spring Bowl is a colorful and flavor packed way to spice up your Meatless Monday!
Ingredients
Scale
- 4oz tempeh, diced
- 1 cup boiling water
- 3 tsp extra virgin olive oil, divided
- 1/2 cup bamboo rice, rinsed
- 1/2 tsp salt, divided
- 3 tsp za'atar
- 12 asparagus
- 1 green zucchini, cut into 1/2 inch slices
- 1/2 large avocado, sliced
- Tahini sauce or your favorite dressing
Instructions
- Place the diced tempeh in a bowl. Add the boiling water, cover it and let it sit for 10 minutes. Discard the water and drain well
- Preheat the oven to 350F. Line a large baking sheet with parchment paper
- Heat 2 teaspoons of olive oil in a small saucepan. Add the rice and cook for about a minute, stirring often. Add 1 cup of water and 1/4 teaspoon salt and bring to a boil. Reduce the heat to low, cover and simmer for 22-24 minutes until tender
- While the rice cooks, place the diced tempeh in a bowl. Add 1 teaspoon of olive oil, za'atar and 1/2 teaspoon slat and toss well. Transfer it to the lined baking sheet
- Arrange the asparagus and zucchini slices on the same baking sheet and bake for 22-24 minutes (if the asparagus are thin, remove them from the oven after 10 minutes)
- Serve the rice warm with tempeh, vegetables and sliced avocado, drizzled with tahini or your favorite dressing
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Entree
- Cuisine: Kosher / Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 443
- Sugar: 6.4
- Sodium: 606
- Fat: 16.2
- Saturated Fat: 2.7
- Unsaturated Fat: 11.4
- Trans Fat: 0
- Carbohydrates: 59.2
- Fiber: 11
- Protein: 19.2
- Cholesterol: 0