Print Recipe
5 from 12 votes

Lemon Pepper Baked Tempeh and Herbed Rice Bowl

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: entree, main dish
Cuisine: gluten free, nut free, vegan
Servings: 4 servings
Author: Gena Hamshaw

Ingredients

  • 1 cup brown basmati or long-grain brown rice
  • 2 cups water
  • 1/4 cup green onions roughly chopped (white and green parts)
  • 1 cup loosely packed parsley leaves
  • 1 small clove garlic crushed
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • Pinch black pepper
  • 2 cups roasted baked, or steamed broccoli
  • 6 cups shredded raw kale or salad greens of choice baby spinach, arugula, etc.
  • 1 batch lemon pepper baked tempeh recipe above
  • 1 batch lemon hemp dressing or any dressing of your choice

Instructions

  • Soak the brown rice overnight, if possible. To prepare the rice, put a medium sized pot over medium/low flame. Drain and rinse the soaked rice and add it to the pot. Toast the rice, stirring constantly, until it appears dry and smells nutty. Add 2 cups water (or low sodium vegetable broth) and bring the rice to a boil. Lower to a simmer. Cover and simmer the rice for 30-40 minutes, or until all of the water has been absorbed. Fluff the rice with a fork and allow it to rest for a few minutes.
  • Place the onions, garlic, lemon, oil, salt, and pepper in a food processor fitted with the S blade. Pulse until the herbs and onions are finely minced. Add the mixture to the rice and stir well to combine. Check for seasoning and adjust salt and pepper to taste.
  • To assemble the bowls, pile four bowls with 1 1/2 cups kale or other greens. Top the greens with 1/2 cup broccoli, a heaping half cup of the rice, a quarter of the tempeh cubes, and a nice drizzle (2-3 tablespoons) of lemon hemp dressing. Serve.

Notes

Leftover rice will keep in an airtight container in the fridge for up to 2 days.