Coconut Rice Tempeh & Veggies

Coconut Rice with Tempeh & Veggies
Eat Heal Glow

This is a quick delicious and filling recipe. Feel free to switch up the veggies and use what you have on hand. Enjoy!

Rice:
1 cup of rinsed brown basmati rice
2 cups water
1 piece kombu
1 tablespoon coconut oil
1/2 teaspoon salt

Cook rice in rice cooker with coconut oil and remove kombu before serving.

Veggies:
1 tablespoon coconut oil
1 carrot diced
½ chopped onion
1 stalk celery chopped
¼ red pepper chopped
½ cup of chopped broccoli florets

1 teaspoon sesame seeds

Sautee the veggies for about 5 minutes, until soft but still firm. Remove from pan and cook the tempeh.

Tempeh:
½ package of tempeh cubed
1 teaspoon braggs amino acids
juice of ½ lime
1 tablespoon sesame seeds
Crushed red chili flakes
1 handful of power greens (spinach or arugula will do)

Heat coconut oil and add cubed tempeh. Cook until brown and crispy on all sides. Add the lime juice and braggs amino acids and cook for another minute. Add in the veggies, sesame seeds, chili flakes and power greens. Heat until greens are slightly wilted (about 1 minute). Garnish with additional sesame seeds and chopped scallion. Enjoy!!!