Coconut Curry Tempeh Lettuce Cups with Sticky Rice

Prep all ingredients that need to be minced, chopped, or grated including Garlic (3 cloves), Red Onion (1/2), Tempeh (2 pckg), Fresh Ginger (1/2 Tbsp), Scallion (1 bunch) and Fresh Cilantro (1/2 cup).

Cook Japanese Rice (1 cup) according to package instructions using Full-Fat Coconut Milk (1/2 cup) and Water (3/4 cup).

While rice is cooking, heat Avocado Oil (2 Tbsp) over medium-high heat in a large skillet. Add garlic and red onions; sauté, stirring occasionally, for 3 minutes.

Add tempeh and brown for 2-3 minutes. Stir in Vegetable Broth (1/2 cup), Full-Fat Coconut Milk (1/2 cup), Ground Cumin (1/2 Tbsp), Paprika (1 Tbsp), Curry Powder (1 Tbsp), Chili Powder (1/2 tsp), Fine Sea Salt (1 tsp), Lemon (1) and ginger, combining till all ingredients fully incorporated.

Cook on medium heat for 3 minutes and reduce to low and simmer for another 5 minutes.

Stir in green onions and ¼ cup cilantro. Cover and remove from heat.

Once the rice is done cooking and cooling according to package instructions, combine Rice Vinegar (2 1/2 Tbsp), Coconut Sugar (1/2 Tbsp), and Fine Sea Salt (1/2 tsp) in a small bowl. Add mixture to rice and mix till well combined. Now it’s time to build your lettuce cups!

Evenly divide rice and tempeh among 10 leaves of Butter Lettuce (1 head), topping each lettuce cup with Cherry Tomato (1 cup), Avocados (to taste) slices or cubes, and remaining ¼ cup cilantro. Enjoy!