Coconut Curry Tempeh Lettuce Cups with Sticky Rice
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!
Ingredients
Cooking Instructions
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 tsp), Scallion (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 (2 tsp), Paprika (1 Tbsp), Curry Powder (1 Tbsp), Chili Powder (1/2 tsp), Fine Sea Salt (1 tsp), Lemon (1) 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 tsp), 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 Tomato (1 cup), Avocados (to taste) slices or cubes, and remaining ¼ cup cilantro. Enjoy!
