Rice bowl recipes - Free Tibet Rice Bowl

12 slices Marinated Tempeh
4 large handfuls spinach, washed and chopped
6 cups cooked brown basmati rice
1 batch Tahini Sauce
1/2 cup white pickled ginger
4 tsp. tamari
4 handfuls buckwheat sprouts
4 tsp. sesame seeds, toasted

1. Grill or broil the Marinated Tempeh slices in the oven until brown on both sides, about 5 minutes.
2. Steam the spinach in a steamer or with water in a shallow pan.
3. Put 1 1/2 cups of cooked brown basmati rice in a large rice bowl. Drizzle 2 tablespoons of Tahini Sauce
on the rice.
4. Place 3 slices of Marinated Tempeh on one side of the bowl and the pickled ginger on the other.
5. Pile a portion of the steamed spinach in the middle. Pour 1 teaspoon of tamari over the spinach. Pile a
handful of buckwheat sprouts on top of the spinach.
6. Garnish with sesame seeds. Repeat for each serving
Serves 4


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