Come celebrate Cinco de Mayo with me! No, not with tacos, but with the red, white and green from this Golden Tempeh and Rice with Triple Green Avocado Sauce.
I am in love with how beautiful this sauce turned out, and while not spiced with Mexican seasoning, I couldn’t help but think of the country’s illustrious flag. I did contemplate making tacos with the ripe avocados I had, but then opted for something a little different. Although, now that I think about it, this would make a great burrito filling. Regardless, it’s still totally sombrero-worthy.
The sauce, jam packed with a triple dose of green — arugula, cilantro and avocado — is full of flavor and incredibly creamy, without one ounce of dairy or olive oil. The avocados, full of healthy, unsaturated fats, lend the smooth fiesta to this dish, while the arugula kicks in a lot of the flavor. The cilantro was added because it’s my favorite addition to fresh guacamole, and while it’s not a prominent part of this dish, it does add a subtle palate-cleansing freshness.
This year I’m partying with the red, white and green party on my fork. Take a bite with me?
- -1 1/2 cups short grain brown rice
- -1 Tbsp. olive oil
- -8 oz. tempeh, cubed
- -1 1/2 Tbsp. soy sauce
- -2 cloves garlic
- -1/4 cup cilantro, packed
- -2 cups arugula
- -2 ripe avocados
- -2 Tbsp. lemon
- -1 scant tsp. salt
- -1/2 tsp. pepper
- -Sriracha, optional
- In medium pot, combine rice with 3 cups of water. Cover, and bring to a boil. Reduce heat to a low simmer, and cook 45 minutes, or until rice is tender and liquid is absorbed.
- Meanwhile, prepare the tempeh and sauce.
- For the tempeh: In a nonstick saute pan, heat oil over medium high. Add tempeh and saute until golden brown on each side, about 10 minutes, stirring occasionally. Add soy sauce, and continue to saute for 30 seconds, or until soy sauce is absorbed
- For the sauce: Place garlic in food processor and pulse. Add arugula, cilantro, salt and pepper, and process until smooth. Add avocado and lemon, and puree until creamy.
- Once rice is cooked, transfer to large bowl and mix with sauce. Serve topped with golden tempeh, and a drizzle of Sriracha, if desired.