Plant-Based
A colourful bowl of black rice, red radishes, cucumber and sticky baked tempeh coated in Goan Cuisine’s sweet and sour tamarind chutney, finished with a squeeze of lime.
1. Set oven to 220ºC.
Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse. Toss with 1/2 lime juice (wedge remaining), 2 tsp vinegar and 2 tbsp olive oil.
2. Dice pumpkin into 3cm cubes. Toss with 1/2 tbsp oil, salt and pepper on lined oven tray. Roast in oven for 20 minutes or until golden and cooked through.
3. Cut tempeh into cubes and leek into thick rounds. Toss with tamarind chutney and 2 tbsp oil in a lined oven dish. Roast in oven for 10 minutes until sticky and warmed through.
4. Dice radishes, cucumber and jalapeño. Finely slice mint leaves.
5. Divide rice, roast vegetables, tempeh and fresh vegetables among bowls. Serve with lime wedge.
2. Dice pumpkin into 3cm cubes. Toss with 1/2 tbsp oil, salt and pepper on lined oven tray. Roast in oven for 20 minutes or until golden and cooked through.
3. Cut tempeh into cubes and leek into thick rounds. Toss with tamarind chutney and 2 tbsp oil in a lined oven dish. Roast in oven for 10 minutes until sticky and warmed through.
4. Dice radishes, cucumber and jalapeño. Finely slice mint leaves.
5. Divide rice, roast vegetables, tempeh and fresh vegetables among bowls. Serve with lime wedge.
Black Rice 300g
Lime 1
Butternut Pumpkin 1/2 *
Natural Tempeh 2 Packets (2x 200g)
Leek 1/2 *
Tamarind Chutney 1 Jar (230g)
Radishes 1/3 Bunch *
Continental Cucumber 1/2 *
Jalapeño 1
Mint 1 Bunch
* Ingredient Also Used In Another Recipe
From your pantry:
oil (for cooking + olive), salt, pepper, red wine vinegar
Lime 1
Butternut Pumpkin 1/2 *
Natural Tempeh 2 Packets (2x 200g)
Leek 1/2 *
Tamarind Chutney 1 Jar (230g)
Radishes 1/3 Bunch *
Continental Cucumber 1/2 *
Jalapeño 1
Mint 1 Bunch
* Ingredient Also Used In Another Recipe
From your pantry:
oil (for cooking + olive), salt, pepper, red wine vinegar
