Teriyaki Tempeh Vegetable Bowl

Reviews

Portions:
4

Serving Size:
1/3 cup rice, 2 ounces tempeh, 1/4 of the veggies

Diet Types:

Slice tempeh into 12 crosswise short strips. Heat olive oil in a pan and add tempeh. Cook and flip for 8-10 minutes until it starts to turn brown.
Cook rice according to package directions, see Helpful Hints.
In a small saucepan whisk together coconut amino, 1/4 cup water, honey and rice vinegar, bring to a boil. Meanwhile combine cornstarch and 4 teaspoons water. Add to the boiling sauce and whisk until is starts to thicken.
Pour the sauce over the tempeh in the saucepan and heat through for 5-8 minutes.
Steam/cook the broccoli in the microwave. Drain if needed and set aside.
Divide rice into 4 bowls, about 1/3 cup per bowl. Add broccoli (1/2 cup) to each bowl and place 3 slices of tempeh on top. Drizzle each bowl with 2 tablespoons of crema. Slice scallion and sprinkle over each of the bowls, if desired.

Used instant brown rice. Used 1-1/3 cups water to cook, bring to a boil and then simmer covered for 10 minutes.
The steamer vegetable bag at 12.6 ounces yields about 2 cups of vegetables.
Tempeh is naturally low in sodium. However, when comparing brands, be sure to choose the lowest sodium brand. If it is not marinated the sodium content should be very low.
A crema dressing can be added as an option. Stir together 4 tablespoons of sour cream with 3 tablespoons of water. This will add 15 mg potassium and 9mg of phosphorus per serving.

Submitted by: DaVita renal dietitian Jackie from Virginia