Black Rice and Tempeh Vegetable Bowls (with Crispy Broccoli & Ginger Scallion Oil)
These satisfying and nutritious vegetable bowls combine crispy roasted broccoli, fragrant black rice, and sautéd tempeh with the most flavorful ginger scallion oil.
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Servings: 4 servings
Ingredients
Tempeh
- 8 ounces Tempeh - cut into 1-inch/2.5cm cubes
- 2 teaspoons Toasted sesame oil
- 2 tablespoons Tamari sauce
- 1 tablespoon Unseasoned rice vinegar
- 1 teaspoon Pure Maple Syrup
- 1 teaspoon fresh ginger - finely minced or grated
- 1 pinch Red pepper flakes
Black Rice
- 1 cup Black Rice - measured dry
Roasted Broccoli
- 3 crowns Broccoli - cut into florets and stem pieces
- 1 1/2 tablespoons Avocado oil
Ginger Scallion Oil
- 1/2 cup Avocado oil
- 3 tablespoons fresh ginger - finely minced or grated
- 1 bunch Green onions - green and white parts, finely chopped crosswise
- 1/2 teaspoon Salt
Instructions
- Preheat the oven to 425ºF/220ºC. Line a sheet pan with parchment paper or use a nonstick sheet pan.
- Fill a medium pot with a few inches of water and boring the water to a boil. Fit the pot with a steamer attachment. Add the tempeh to the steamer and steam for 10 minutes, then set the tempeh aside.
- Remove the steamer attachment and add enough additional water to fill the pot. Bring the water to a boil. Wash the rice, then add it and boil, like pasta, for 30 minutes, until the grains are tender (TIP: you can already start on the next steps while the rice is cooking.) Drain the rice through a fine-mesh strainer, then return the rice to the pot. Cover the rice until you're ready to serve it.
- Place the broccoli on the prepared sheet pan in a single layer. Drizzle with 1 1/2 tablespoons of the avocado oil, then mix the florets and oil together. Transfer the sheet to the oven and roast the broccoli for 12 minutes, until the bottoms of the florets are browning. Flip the pieces and roast for another 5 to 8 minutes, until crispy and browning throughout.
- In a small bowl, combine 3 tablespoons/30g of the ginger, the green onions, and salt. Add the remaining 1/2 cup/120ml avocado oil to a medium frying pan. Heat the oil for 3 to 4 minutes over medium-high heat, until gently bubbling. Drop a piece of green onion into the oil to test its readiness; it should sizzle aggressively when added. When the oil is hot enough, pour it over the green onion mixture in the bowl. Stir the mixture well, cover the bowl, and set aside.
- Add the sesame oil to the frying pan over medium heat. Add the tempeh cubes and sauté for about 4 minutes, flipping the cubes periodically so all sides are just starting to turn golden.
- In a small bowl, whisk together the tamari, vinegar, maple syrup, garlic, red pepper flakes, and the remaining teaspoon ginger, then add this mixture to the hot pan with the tempeh. Continue cooking the tempeh for 2 to 3 minutes, until the sauce has been absorbed and the tempeh is crisping and darkening.
- Divide the rice, broccoli, and tempeh among four bowls. Spoon a generous amount of the ginger scallion oil over each bowl, then mix well.
Notes
- STORAGE: The rice, tempeh, and broccoli will keep in individual airtight containers in the fridge for up to 4 days, and the ginger scallion oil will keep for up to 2 weeks.
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