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RECIPE
24 INGREDIENTS8 STEPS50MIN

Coconut Curry Tempeh Lettuce Cups with Sticky Rice

5.0
1 Ratings
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Haile Thomas
Haile Thomas is a 20yr old international speaker, wellness & compassion activist, content creator, author of "Living Lively", the youngest to graduate from the Institute for Integrative Nutrition as a
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A simple, dinner recipe inspired by Island flavors. These lettuce cups are filled with hearty, spiced plant-protein and crisp, vibrant produce, creating the perfect balance between satisfying and nourishing!

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50MIN

Total Time
Haile Thomas
Haile Thomas is a 20yr old international speaker, wellness & compassion activist, content creator, author of "Living Lively", the youngest to graduate from the Institute for Integrative Nutrition as a
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Coconut Curry Tempeh
2 Tbsp
Avocado Oil
3 cloves
Medium  Garlic , minced
1/2
Medium  Red Onion , minced
2 pckg
Tempeh , minced
1/2 cup
Vegetable Broth
1/2 cup
Full-Fat Coconut Milk
1/2 Tbsp
1/2 Tbsp
Ground Cumin
1 Tbsp
1 Tbsp
Curry Powder
1/2 tsp
Chili Powder
1 tsp
or to taste
1/2 Tbsp
Freshly Grated  Fresh Ginger
2
Small  Scallions , finely chopped
1/2 cup
Fresh Cilantro , chopped, divided
Sticky Rice
1/2 cup
Full-Fat Coconut Milk
3/4 cup
Water
2 1/2 Tbsp
Rice Vinegar
1/2 Tbsp
or Sugar of Choice
Lettuce Cups
1 cup
Cherry Tomatoes , diced
1 head
Butter Lettuce
10 large leaves
to taste
(optional)
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Directions

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Step 1
Prep all ingredients that need to be minced, chopped, or grated including Fresh Ginger (1/2 tablespoon), Scallion (2), Garlic (3 clove), Red Onion (1/2), Tempeh (2 package), and Fresh Cilantro (1/2 cup).
Step 2
Cook Japanese Rice (1 cup) according to package instructions using Full-Fat Coconut Milk (1/2 cup) and Water (3/4 cup).
Step 3
While rice is cooking, heat Avocado Oil (2 tablespoon) 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 (1/2 cup), Full-Fat Coconut Milk (1/2 cup), Ground Cumin (2 teaspoon), Paprika (1 tablespoon), Curry Powder (1 tablespoon), Chili Powder (1/2 teaspoon), Fine Sea Salt (1 teaspoon), Lemon Juice (1/2 tablespoon), 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 (2 1/2 tablespoon), Coconut Sugar (1/2 tablespoon), and Fine Sea Salt (1/2 teaspoon) 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 Cherry Tomato (1 cup), topping each lettuce cup with Avocado (to taste), Butter Lettuce (1 head) slices or cubes, and remaining ¼ cup cilantro. Enjoy!

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