Cajun Spiced Tempeh and Rice Bowl

Ingredients

• 8 oz tempeh
• 1 cup brown rice
• 2 bell peppers
• 1 onion
• 2 tbsp cajun seasoning
• 2 green onions
• 1 cup vegan sour cream
• 2 tbsp olive oil
• 2 cups vegetable broth
• 2 cloves garlic
• 1 lime

Instructions

1. 1

   Rinse the brown rice under cold water until the water runs clear. In a medium saucepan, combine 1 cup of rinsed brown rice and 2 cups of vegetable broth. Bring to a boil over medium-high heat.

2. 2

   Once boiling, reduce the heat to low, cover, and simmer for 45 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 10 minutes.

3. 3

   While the rice cooks, prepare the tempeh. Cut the tempeh into bite-sized cubes. In a large skillet, heat 2 tablespoons of olive oil over medium heat.

4. 4

   Add the cubed tempeh to the skillet and sauté for about 5 minutes, until lightly browned.

5. 5

   Chop the onion and bell peppers. Add them to the skillet with the tempeh along with 2 tablespoons of Cajun seasoning and minced garlic. Sauté for an additional 7-10 minutes, stirring occasionally, until the vegetables are tender.

6. 6

   While the tempeh and vegetables are cooking, chop the green onions and set aside.

7. 7

   Once the rice is done resting, fluff it with a fork and season with a squeeze of lime juice.

8. 8

   To assemble the bowls, divide the rice among three bowls. Top each bowl with the Cajun spiced tempeh and vegetable mixture.

9. 9

   Drizzle each bowl with vegan sour cream and garnish with chopped green onions. Serve immediately.