Green Curry Buddha Bowl  featuring UNCLE BEN’S® Harvest Vegetable Pilaf

Green Curry Buddha Bowl

Makes: 12 servings

INGREDIENTS

Green Curry Sauce:
  • 8 oz green curry paste (Vegetarian)
  • ¼ c rice wine vinegar
  • 4 limes
  • ½ c ice water
  • 1 qt cilantro, leaves with thin stem
  • 2 c mint leaves
  • 1 qt thai basil leaves
  • 1 c extra light olive oil
Tempeh:
  • 1½ T vegetable oil
  • 3 c tempeh, crumbled
  • 3 t granulated garlic
  • ¼ t salt
  • 3 T tamari or gluten-free soy sauce
Plating:
  • 6 c UNCLE BEN’S® Harvest Vegetable Pilaf, prepared according to box
  • 1½ c red bell pepper, julienned
  • 1½ c purple cabbage, julienned
  • 1½ c carrots, large shred
  • 1½ c avocados, roughly chopped
  • 1½ c edamame beans, prepared

DIRECTION

Green Curry Sauce:
  1. Add all of ingredients, except oil, into blender top of a high-powered blender.
  2. Blend on high and drizzle oil.
  3. Reserve.
Tempeh:
  1. Heat oil in skillet over high heat.
  2. Add crumbled tempeh, granulated garlic, salt and sauté for 30 seconds.
  3. Deglaze with tamari.
  4. Chill and reserve.
Plating:
Add the following to a bowl or to-go container:
  1. 1/2 c UNCLE BEN’S® Harvest Vegetable Pilaf
  2. 1/4 c tempeh
  3. 1 oz red bell pepper
  4. 1 oz purple cabbage
  5. 1 oz carrots
  6. 1 oz avocado
  7. 1 oz edamame
Serve with 1.5 oz of green curry sauce.

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