Cooking Instructions
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Step 1
Prep all ingredients that need to be minced, chopped, or grated including
Garlic (3 cloves)
,
Red Onion (1/2)
,
Tempeh (2 pckg)
,
Fresh Ginger (3 g)
,
Scallions (1 bunch)
and
Fresh Cilantro (8 g)
.
Step 2
Cook
Japanese Rice (175 g)
according to package instructions using
Full-Fat Coconut Milk (120 mL)
and
Water (180 mL)
.
Step 3
While rice is cooking, heat
Avocado Oil (30 mL)
over medium-high heat in a large skillet. Add garlic and red onions; sauté, stirring occasionally, for 3 minutes.
Step 4
Add tempeh and brown for 2-3 minutes. Stir in
Vegetable Broth (120 mL)
,
Full-Fat Coconut Milk (120 mL)
,
Ground Cumin (4 g)
,
Paprika (7 g)
,
Curry Powder (6 g)
,
Chili Powder (1 g)
,
Fine Sea Salt (5 g)
,
Lemon (1)
and ginger, combining till all ingredients fully incorporated.
Step 5
Cook on medium heat for 3 minutes and reduce to low and simmer for another 5 minutes.
Step 6
Stir in green onions and ¼ cup cilantro. Cover and remove from heat.
Step 7
Once the rice is done cooking and cooling according to package instructions, combine
Rice Vinegar (40 mL)
,
Coconut Sugar (7 g)
, and
Fine Sea Salt (3 g)
in a small bowl. Add mixture to rice and mix till well combined. Now it’s time to build your lettuce cups!
Step 8
Evenly divide rice and tempeh among 10 leaves of
Butter Lettuce (1 head)
, topping each lettuce cup with
Cherry Tomatoes (150 g)
,
Avocados (to taste)
slices or cubes, and remaining ¼ cup cilantro. Enjoy!
