Recipe: Indonesian Rice Bowl

Looking for a unique, healthy dinner for tonight? This rice bowl is full of fresh vegetables, whole grains and delicious flavor. Coconut milk, basil and macadamia nuts give it a special something that will trigger some serious cravings ... for healthy food!

I use tempeh in this recipe, it is a traditional protein source in Indonesia, made from fermented soybeans. The fermentation process makes the soy much easier to digest, more so than tofu or soy milk. But if you prefer to avoid it, chicken is a good substitute. Also, tofu is an option if you can't find tempeh and want to keep this vegetarian. Also feel free to use any grain you like in this. I'm using red rice, but of course brown rice is easier to find and works just as well. And I bet quinoa would be great too.

Indonesian Rice Bowl

1 c. red (or brown) rice
1 c. macadamia nuts, chopped
2 T. coconut oil, divided
8 oz. tempeh, cubed
2 garlic cloves, minced
1" piece of ginger, peeled and minced
1 small red chili, de-seeded and minced (keeping some of the seeds will make it hotter)
2 carrots, sliced
1 head of broccoli, cut into florets
1 c. coconut milk
1/4 c. soy sauce
juice of one lime
chopped basil for garnise

Combine rice and 2 c. water in a heavy bottomed pot and bring to a boil. Turn it down to low and simmer, covered, for 45-50 min, or until tender. Remove from heat.

Meanwhile, toast the nuts in a skillet over medium heat until brown and fragrant, about 7-8 minutes. Set aside.

In the same skillet, heat half of the coconut oil. Place tempeh in a single layer cook about 10 minutes, flipping once halfway so both sides get browned. Set aside.

Using our same favorite skillet, heat the rest of the coconut oil. When hot, add garlic, ginger and chilies. Stir, and cook until fragrant, about 1 minute. Add the veggies and stir again to coat in the oil. Sauté the whole thing until the vegetables are cooked, but still retain some bite. Return the tempeh to the pan, and add the coconut milk, soy sauce and lime juice. Bring it all to simmer and reduce for a few minutes.

To serve, add a scoop of rice to your bowl. Layer on the veggie/tempeh mix and top with the macadamia nuts and basil.