Spicy Thai Bowls

There are many pieces of this recipe, but don’t let that intimidate you! It’s all so easy!


For rice:

1 cup Rice

1 cup Vegetable broth

1 cup Water

1 tsp Coconut oil

Salt and pepper to taste

For sweet potatoes:

2 small-medium sweet potatoes, cut into 1/2″ slices

1/2 tsp Coconut oil

Salt and pepper to taste

For tempeh marinade:

1/2 tempeh block, sliced into 10 pieces 

2 TBSP Soy sauce

1 TBSP Rice vinegar

1 tsp Sesame oil

1 tsp Coconut oil

For spicy Thai sauce:

1 tsp Red curry paste


1 TBSP Water

2 TBSP Coconut milk

1 TBSP Soy sauce 

2 tsp Rice vinegar 

Additional toppings:

Sauteed spinach

Bell pepper, sliced thinly


Shredded cabbage and carrots

Step 1: Make rice.

Step 2: Toss to combine sweet potatoes, coconut oil, salt and pepper. Bake at 400° for 25-30 minutes, flipping half way through.

Step 3: Marinade tempeh for at least 15 minutes. Dump marinade and tempeh in baking dish. Bake at 400° for 15 minutes.

Step 4: Put all goodies in a bowl.

Step 5: Combine ingredients for sauce and drizzle over top of bowl. EAT AND ENJOY!


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