Greek-style Tempeh and Cabbage Rice Bowl
What Started it all:
Tempeh, Cabbage, rice, air fryer
This Greek-inspired recipe combines the earthy flavors of tempeh and the crunch of cabbage with fluffy rice, all cooked to perfection in an air fryer. It’s a delightful and nutritious meal for four people.
Ingredients
- 1 block of tempeh, cubed
- 1 small head of cabbage, shredded
- 2 cups of rice
- Olive oil
- Salt and pepper
- Greek seasoning blend
- Lemon wedges for serving
Instructions
- Preheat the air fryer to 375°F (190°C).
- Toss the tempeh cubes with olive oil, salt, pepper, and a sprinkle of Greek seasoning.
- Place the seasoned tempeh in the air fryer basket and cook for 15-20 minutes, shaking the basket halfway through, until the tempeh is golden and crispy.
- While the tempeh is cooking, prepare the rice according to package instructions.
- In a separate pan, sauté the shredded cabbage with olive oil, salt, pepper, and a generous amount of Greek seasoning until it is tender and slightly caramelized.
- To assemble the bowls, divide the cooked rice among four serving bowls, top with the sautéed cabbage and crispy tempeh.
- Serve with a wedge of lemon for squeezing over the bowl before enjoying.