Thai-Inspired Rice Bowl

Total prep & cook time 30 minutes

Ingredients 

3 C white rice, dry

1–2 packages tempeh

2–4 Tbsp olive oil

Thai dressing or marinade

1 cucumber, sliced

2 bell peppers, sliced

1 bag shredded carrots or 2 whole carrots, peeled and sliced

1 container (5 oz) spring mix

6 eggs, hard boiled or 1 package pre-cooked

Chopped peanuts

Optional Toppings

Sweet Chili Sauce

Chimichurri

Fresh Basil

Sesame seeds, pumpkin seeds

Sliced jalapeño

Directions

1. Cook the rice according to package instructions. Be sure to rinse it before cooking.

2. Prepare the tempeh: Cut into slices. Heat a pan over medium heat with olive oil, then cook tempeh until browned and crisp on both sides (it should look almost grilled). After a couple of minutes, add ~2 tsp Thai dressing or marinade to the pan for extra flavor.

3. While the rice and tempeh cook, chop all fresh vegetables.

4. Slice the hard boiled eggs and chop the peanuts.

5. Assemble your bowl:

   1. Start with a handful of spring mix

   2. Add rice, tempeh, sliced eggs, veggies, and your favorite toppings

6. Pack up leftovers in separate containers for easy grab-and-go meals over the next few days.

Notes

• Substitute the white rice for any grain you like (brown rice, quinoa, farro, couscous). Cook times and quantities may vary.

• Save time with pre-chopped veggies and quick-cook rice.

• Other veggies to try: steamed bok choy, cabbage, Asian slaw, pickled red onions, tomato, or even pineapple (yes, it’s a fruit, but it’s so good here).

• Mix sweet chili sauce with Thai dressing to tone down the spice

• If you’re sensitive to spice, skip the jalapeños and choose a milder Thai dressing.

• This recipe makes about 3–5 servings, depending on portion size + amount of ingredients prepared.