Mexican-Inspired Tempeh and Bok Choy Rice Bowl

Mexican-Inspired Tempeh and Bok Choy Rice Bowl
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What Started it all:
Tempeh, Bok choy, rice, instant pot

A delightful fusion of Mexican flavors with nutritious tempeh and crisp bok choy, all cooked to perfection in an Instant Pot. This comforting and wholesome dish is sure to please your taste buds and is perfect for a cozy dinner for four.

Ingredients

  • 1 cup of tempeh, cubed
  • 2 cups of bok choy, chopped
  • 2 cups of rice (preferably jasmine or basmati)
  • 2 tablespoons of olive oil
  • 1 medium onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 1 teaspoon of ground cumin
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of chili powder
  • 1 teaspoon of salt
  • 2 cups of vegetable broth
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Optional: Sliced avocado and lime wedges for serving

Instructions

  1. Prepare the Instant Pot: Set the Instant Pot to sauté mode and add the olive oil. Once the oil is hot, add the chopped onion and garlic. Sauté until fragrant and the onion is translucent.
  2. Cook the Tempeh: Add the cubed tempeh to the Instant Pot and cook until it starts to brown slightly, about 5 minutes.
  3. Add Vegetables and Spices: Add the diced red bell pepper and chopped bok choy to the pot. Stir to combine. Sprinkle in the ground cumin, smoked paprika, chili powder, and salt. Stir well to coat the vegetables and tempeh with the spices.
  4. Cook the Rice: Add the rice to the Instant Pot and stir to combine with the vegetables and tempeh. Pour in the vegetable broth and lime juice. Give everything a good stir. Close the lid of the Instant Pot and set it to pressure cook on high for 6 minutes.
  5. Release Pressure and Serve: Once the cooking time is up, allow the Instant Pot to naturally release pressure for 10 minutes, then do a quick release for any remaining pressure. Open the lid and fluff the rice with a fork.
  6. Garnish and Enjoy: Serve the Mexican-Inspired Tempeh and Bok Choy Rice Bowl in individual bowls. Garnish with fresh cilantro and, if desired, add sliced avocado and lime wedges on the side.

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