1 serving
Ingredients: 50 grams of rice, 25 ml coconut milk (light, canned) and 50 ml water. 50 grams tempeh (cut into cubes) ½ tbsp miso paste, ¼ red pepper (finely chopped), 1 clove garlic (finely chopped), ½ red onion (finely chopped), 150 grams sprouts (cleaned and halved), 25 ml coconut milk (light, from a can ), 50 grams pomegranate seeds and possibly ½ tbsp tamari.
Step 1
Place the pieces of tempeh together with the miso paste in a bowl and let it stand aside for 20 minutes. Let it marinate for a while. If the miso paste is quite thick, dilute it with some water.
Step 2
Place the rice together with the water and coconut milk in a saucepan and place on the heat. Bring it to the boil and then reduce the heat to low and put the lid on the pan. When the moisture has been absorbed, the rice is al dente. Turn off the heat, but leave the lid on the pan.
Step 3
Take a large frying pan and place it on the stove. Put some water or (coconut) oil in the pan and fry the onion and garlic.
Step 4
Add the Brussels sprouts, marinated tempeh and red pepper and fry briefly. Deglaze with the coconut milk and turn the heat down. With the lid on the pan, steam the Brussels sprouts for about 15-20 minutes until al dente.
Step 5
Stir the pomegranate seeds through the Brussels sprouts and season with ½ tbsp tamari if desired.
Step 6
Transfer your coconut rice to a plate and place your Brussels sprouts mixture on top. Delicious with a dollop of white sesame paste or sesame seeds.
Step 7
Do you want to take your meal with you? Then let it cool down thoroughly. Spoon the rice into your boho tiffin and place the Brussels sprouts in a separate bowl. You can also stir the rice through the Brussels sprouts and divide it over the boho tiffin bowls.