Spicy Tempeh Bowl with Lime Cilantro Rice

Directions

To make the rice

1. Rinse rice under water, then add it to a pot, along with water, onion powder, and salt. Bring to a boil over medium heat, then cover pot, adjust heat to medium-low, and simmer until rice is tender and liquid is fully absorbed, about 20 minutes. Fluff with fork and set aside to cool for 10 minutes, before stirring in the cilantro and lime juice. Taste and add more salt, if necessary.

To make the tempeh

1. While the rice is cooking, add vegetable broth to a saucepan, along with the two blocks of tempeh, you may need to cut each block in half to fit them in easily. Bring to a simmer over medium heat, then adjust heat to create a gentle simmer, cover pan with lid and simmer for 5 minutes.

    

   Remove tempeh from pan and place vegetable broth in a bowl, in case you need to use it for sauteing. Cube tempeh into 1-inch pieces and set aside. In the same saucepan, place oil and warm over medium heat. Once hot and rippling, add Ciudad #22 Seasoning Blend, either 1 or 1 1/2 tablespoons depending on your spice preference, and sauté for 1-2 minutes or until aromatic and lightly browned. Add orange juice and tamari to the pan, mixing to combine, then add cubed tempeh, folding it into the sauce until fully coated. Sauté for 5 to 7 minutes, or until tempeh begins to brown. Turn stove off and place a lid on the tempeh to keep warm while you prep the pico de gallo and other toppings.

Assembly

1. In a small bowl, place tomato, red onion, jalapeno, lime juice, and salt, stirring to combine. Taste and adjust seasonings, if needed.

2. Divide rice between four bowls, as well as the spicy tempeh, then top each with pico de gallo, cubed avocado, and thinly sliced radish. If you like lime, squeeze a wedge over the top before enjoying!