"The Dish" Tempeh Crispy Rice Bowl
1-2 cups rice
olive oil, as needed
4 tablespoons hummus, divided
6 marinated tempeh strips (I use Turtle Island Tofurky), divided (or avocado, sliced)
1 bunch romaine lettuce, shredded
hot sauce, to taste (I use 1-2 teaspoons)
drizzle maple syrup or agave nectar, to taste (I use about 1 tablespoon)
rice wine vinegar, to taste (I use about 1 tablespoon)
1. Cook the rice according to package directions.
2. The most important step: Coat the bottom of a skillet with olive oil, heat, then spoon the rice into the skillet. Press down with a spatula or big spoon and cook for about 10 minutes or until the bottom layer of rice gets crispy.
3. To assemble each bowl, layer the ingredients from bottom to top as follows: crispy rice, 1-2 tablespoons hummus, 3 pieces marinated tempeh (or avocado), maple syrup or agave nectar, hot sauce, romaine lettuce, and rice wine vinegar.
4. Keep plenty of extra romaine lettuce, hot sauce and rice wine vinegar nearby. Chances are you'll be adding more of these as you work your way through the amazing flavors in this dish!
Enjoy!
Source of recipe: My friend, Erin, came up with this recipe. Everyone we've made it for {vegan and non-vegan alike} has absolutely loved it!
SO HOW'D IT GO?
Amazing!! Sounded like a potentially strange combo, but it worked really well. I did a balsamic marinade on the tempeh, too, and used golden syrup. Yum, thanks for posting.
This was sooooo good, and I have to admit, I was a bit surprised! I could have done without the hummus. We tossed the plain tempeh we had in a balsamic vinaigrette. Didn't have romaine so we used iceberg. We kept adding agave sweetener and sriracha, just like you said. It was fantastic, thanks!