orange-chili tempeh veggie bowl

Excellent spicy, citrus-packed bowl with rice, marinated tempeh, and veggies. Quick, easy, and one of my favorites.

Bowl:
1 cup short grain brown rice
1 3/4 cup vegetable broth OR water
1 tbsp evoo
4 oz. block of tempeh, cut into 1/4 inch slices (I used Lightlife Organic 3 grain tempeh)
5 stems of broccolini, cut into segments
3-4 carrots, sliced
4-5 mushrooms, sliced
1/4 an onion, sliced

Orange Chili Sauce:
1/2 cup fresh squeezed juice from an orange
2 tbsp soy sauce
2 tbsp chili garlic sauce
1/4 cup sesame oil + 1 tbsp for skillet
2 garlic cloves, minced
1 tbsp of maple syrup or honey
sprinkling of chili pepper flakes

View the full recipe at sprig & berry →