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 (1/2 Tbsp)
,
Scallions (1 bunch)
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 Tbsp)
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 (1/2 Tbsp)
,
Paprika (1 Tbsp)
,
Curry Powder (1 Tbsp)
,
Chili Powder (1/2 tsp)
,
Fine Sea Salt (1 tsp)
,
Lemon Juice (1/2 Tbsp)
, 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 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!
Step 8
Evenly divide rice and tempeh among 10 leaves of
Butter Lettuce (1 head)
, topping each lettuce cup with
Cherry Tomatoes (1 cup)
,
Avocados (to taste)
slices or cubes, and remaining ¼ cup cilantro. Enjoy!
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