Any food that includes sriracha is a win in my book. If you haven't tried it yet, do yourself a favor and pick up a bottle today. You won't be disappointed! This rice and veggie bowl is a go-to dinner in my house. There's flexibility with the vegetables and grains, so consider it a way to use up what you have in the fridge. For this version I added baby bok choy, carrots, and kale. I've also made it with spinach, mushrooms, and bean sprouts - seriously anything that is a vegetable would taste good in this bowl. Same goes for the grains. No brown rice? No problem, sub quinoa, farro, or even oats. The result? A fiber-packed bowl with at least two servings of nutrient-dense vegetables.
SPICY BROWN RICE AND VEGGIE BOWL WITH TEMPEH
1 block tempeh
1 bunch baby bok choy, washed and separated
1 bunch kale, washed and stems removed
1 carrot, shredded
1 cup dry brown rice (I used a quick cooking rice)
1 tsp chopped ginger
2 tbsp olive oil
For the marinade
2 tbsp grain mustard
2 tbsp sriracha
3 tbsp low sodium soy sauce
Cook rice and set aside. Slice tempeh (or your choice of protein). Mix grain mustard, sriracha, and soy sauce in a bowl. Add tempeh and mix well. Set aside. Prepare kale and bok choy. Grate carrot. In a wok or sauce pan, add 1 tbsp olive oil and ginger. Saute until ginger is fragrant and soft. Add tempeh and cook until brown. Remove tempeh from pan. Add kale and saute until wilted. Remove from pan and add 1 tbsp olive oil and saute bok choy until wilted.
To build the bowl: split rice between two bowls. Split remainder of ingredients between two bowls. Top with sriracha and sesame seeds. Optional: 1 over medium egg.