A fresh and delicious meal with crispy "carnitas" black bean tempeh, cumin rice, roasted chili tomatoes, avocado crema, cilantro and pickled onions.
Serves: 2 Prep time: 1 hour Total time: 1 hour
Ingredients: 1 8 oz carnitas tempeh 1 cup basmati rice 1 avocado 1 tbsp sour cream or whole fat yogurt(optional) 1 cup cherry tomatoes 1/4 cup pickled onions or jalapenos 1/2 cup chopped cilantro 1/2 cup safflower or Avocado oil 1/2 lime juiced A pinch of cumin seeds 1 tsp chili powder salt to taste
Get your rice going with 2 cups of water and a pinch of cumin seeds. Start with medium to high heat and cover until it starts a soft simmer. Give a quick stir and uncover slightly. Reduce heat to low.
Preheat your oven to 350 F. Halve your tomatoes and toss with a little oil, chili powder and pinch of salt. Place in the oven for about 20 minutes or until tender
Slice your tempeh in multiple pieces, width or length-wise OR you can slice diagnolly through the cake creating two large triangles. Heat the oil in a medium sauce pan for a few minutes. Place cut tempeh into the hot oil. Fry on each side until golden brown. Remove from oil onto a plate with paper towels
Scoop out your avocado into a food processor with lime juice, sour cream and a pinch of salt. Blend until smooth.
Once rice is tender, salt to taste and place a serving onto the plate. Add a dollop of avocado crema, tomatoes, tempeh pickled veggies and roasted tomatoes. Garnish with lime and cilantro and ENJOY!