Indonesian Vegetarian Feast: Mouthwatering Tempeh Sate with Creamy Spinach Rice Bowl & Crispy Kale Chips

Allergens

Contains no common allergens unless specified.

Ingredients

• 16 oz tempeh, cubed 2 cups uncooked jasmine rice 1 lb fresh spinach 1/2 cup coconut milk 1/4 cup vegetable oil 1/4 cup soy sauce 3 tbsp peanut butter 3 tbsp brown sugar 2 tbsp lime juice 1 tbsp sambal oelek 4 cloves garlic, minced 1 medium onion, diced Salt and pepper, to taste Kale leaves, for serving

Instructions

1. Begin by preparing the tempeh sate. In a small bowl, whisk together soy sauce, vegetable oil, peanut butter, brown sugar, lime juice, sambal oelek, and garlic. Set aside.
2. Thread cubed tempeh onto skewers and brush with marinade. Grill or pan fry the tempeh sate until golden and crispy on the outside.
3. Cook jasmine rice according to package instructions. Once cooked, stir in spinach and coconut milk. Season with salt and pepper to taste.
4. Assemble the rice bowls with creamy spinach rice, grilled tempeh sate, and crispy kale chips for a vibrant and satisfying meal.

Chef’s Insight

The balance of flavors in this dish is essential, so be sure to taste and adjust seasonings as needed. The creaminess of the spinach rice perfectly complements the crispiness of the tempeh sate and kale chips.

Notes

Feel free to adjust the spiciness of the sate marinade to your preference by adding more or less sambal oelek.