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Rice, zucchini, purple carrots, pea tempeh with tahini sauce
Roberta Di Rosa

Rice, Zucchini, Purple Carrots, and Pea Tempeh With Tahini Sauce

A quick, nourishing bowl made with rice, vegetables, crumbled tempeh, and a lemon-tahini dressing.
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Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 180 g tempeh pea, soy, or other; crumbled
  • 2 zucchini sliced
  • 2 purple carrots or traditional; sliced
  • 120 g rice whole basmati recommended
  • fresh ginger grated
  • salt to taste
  • turmeric
  • black pepper
  • EVO oil
  • 2 tsp tahini sauce
  • 1/2 lemon juiced
  • 10 g nutritional yeast optional
  • 300 ml water for cooking rice
  • 1/2 glass water for cooking vegetables
  • as needed water to adjust dressing consistency
  • spices and herbs bay leaves, cumin, and 7spices; optional

Method
 

  1. Boil 300ml water in a pot. Add salt and rice; stir until all water is absorbed.
  2. Add optional spices and herbs, such as broken bay leaves, cumin, and 7spices, while rice cooks. Remove leaves before serving.
  3. Meanwhile, briefly toast EVO oil, grated fresh ginger, turmeric, and black pepper in a pan over medium heat. Crumble tempeh by hand; add with sliced carrots and zucchini.
  4. Stir for a couple of minutes until slightly crisp. Add half a glass of water; let absorb for 15 minutes until vegetables soften and tempeh becomes creamy. Salt at the end and taste.
  5. Mix tahini paste and lemon juice; stir in optional nutritional yeast. Thin with water if needed.
  6. Combine rice, tempeh, and vegetables in a bowl; top with dressing.

Notes

Every time you use spices, always add the salt at the end and keep tasting, as spices release a lot of flavor and you might not need as much salt. Always add the lemon dressing after cooking to preserve the vitamin C.
Total time: 25 minutes.