Bali bowl with tempeh, peanuts and tomato sambal
A healthy plant-powered bowl of red rice, salad and Balinese style fried tempeh and peanuts with a fresh tomato and chilli sambal.
Print
Pin
Servings: 2
Calories: 781kcal
Ingredients
For the tomato sambal:
- 3 tomatoes
- 2 shallots, or small red onions
- 4 cloves garlic
- 2-5 red chillies, seeds removed
- 2 kaffir lime leaves, finely sliced
- ½ teaspoon palm sugar, or soft brown sugar
- ½ teaspoon salt
For the tempeh:
- 125 g tempeh, (half a packet), sliced or crumbled into small pieces
- ¼ cup peanuts
- 1 tablespoon coconut oil
For the salad:
- 2 cups red cabbage, shredded
- 1 carrot, shredded or grated
- 1 cup green beans, (a large handful)
- 1 tablespoon lime juice, (juice of half a lime)
- 1 teaspoon sesame oil
For the rice:
- 1 cup red rice, or brown
- Handful basil leaves, or fresh herbs of your choice
Instructions
For the tomato sambal:
- Starting with one chilli, put all ingredients into a blender (or mortar and pestle) and process until reasonably smooth. Taste and add more chillies until the sambal is at your desired level of spiciness. Adjust seasoning to taste, with more salt or sugar.
For the rice:
- Cook rice according to packet directions (usually takes about 30 minutes for red or brown rice).
For the salad:
- While your rice is cooking, prepare your salad.
- Bring water to a boil in a small saucepan. Blanch green beans for three minutes, then remove to a colander/sieve and run under cold water to cool immediately.
- Put shredded red cabbage, carrot and beans into a mixing bowl. Pour over lime juice and sesame oil and toss to coat.
For the tempeh:
- About five minutes before you're ready to serve, heat coconut oil over a medium-high heat in a large frypan (skillet).
- Add tempeh to the pan and fry until golden brown.
- Add peanuts to the pan and fry for another 1-2 minutes or until golden (but not burned).
- Add a good splash of tomato sambal - around ⅓ of a cup and continue frying. The liquid will quickly cook away and coat the tempeh and peanuts.
To serve:
- Serve Bali bowls with a portion of red rice and salad, top with the hot tempeh and peanuts, a handful of fresh herbs, and extra tomato sambal on the side.
Nutrition information
Calories: 781kcal | Carbohydrates: 114g | Protein: 29g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 0mg | Sodium: 663mg | Potassium: 1619mg | Fiber: 10g | Sugar: 16g | Vitamin A: 8435IU | Vitamin C: 155.3mg | Calcium: 230mg | Iron: 5.9mg
Tried this recipe?Mention @quitegoodfood or tag #quitegoodfood!
