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Chicken (or Tempeh) Teriyaki Bowls

Weeknight dinners need to be quick, easy, and healthy. They also need to make fit everyone’s need, so when you’re not cooking for one, I recommend options that can be easily modified. Like this teriyaki bowl. Tempeh for me and chicken for him and both are satisfied. I also compromise on the cauliflower rice and mix it with a little basmati.

Makes 2 bowls

Ingredients:
1/2 cup brown basmati rice
1 cup water
pinch sea salt
1 T. olive oil
1 clove garlic, crushed or minced
2 cups frozen riced cauliflower
1 bunch green onions, chopped
2 cups Napa (or green) cabbage, shredded
1 bunch bok choy, chopped thin
1 large carrot, shredded
1 medium cucumber, thinly sliced
2 T. rice wine vinegar
1/2 cup kimchi (I used store bought)
fresh chopped cilantro to garnish
lime wedges to garnish
Sauce:
1/4 cup coconut aminos
2 T. maple syrup
1 tsp. spicy chili sauce
1 clove garlic crushed
1 tsp. fresh ginger, grated
Protein Options:
2 boneless skinless chicken thighs
5 ounces tempeh, sliced into strips

Directions:

Start by making your sauce. Add all ingredients into a mason jar, screw on lid and shake until blended. You can also use container with a lid for this or dressing jar.

Choose your protein. Marinate protein in 1/2 of the sauce for 20-30 minutes. To save time you can marinate for the day and then cook when ready. Preheat oven to 375. Place tempeh on a parchment lined baking sheet or chicken in a baking dish along with the marinade. Place your protein in the oven. Chicken bakes for approx. 35 minutes. Tempeh will bake for 15 minutes, then turn and bake for additional 8 minutes.

While protein bakes, prepare other ingredients. Cook rice by adding 1/2 cup rice and 1 cup water with pinch of sea salt into a small stock pot. Bring to a boil, put lid on pot, reduce heat to lowest setting. Leave for 15 minutes.

Dice cucumber and add to bowl with the 2 T. rice wine vinegar, let this marinate in the fridge. Shred cabbage and bok choy and toss together in bowl. Set aside.

Once rice has cooked, heat olive oil in a medium skillet. Add green onions and 1 clove crushed garlic, immediately add the riced cauliflower with a generous pinch of sea salt. Toss and stir well to blend oil and seasoning into the cauliflower rice. Fold in the basmati rice (optional) and heat throughout. This will only take 4-5 minutes total as the cauliflower will cook through quickly. Set aside.

Remove cooked protein from the oven, thinly slice chicken. Now to build your bowls: Add a scoop of the rice mixture on one half of the bowl and a scoop of the cabbage mixture on the other side. On top, place the marinated cucumber, shredded carrots, scoop of the kimchi, your protein, and top with fresh cilantro.

 

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