Easy Banza Rice Bowls With Veggies & Tempeh

You’ll know from my last recipe post that I’m a big fan of Banza products, so when they released their new rice, I was so excited to start cooking with it. Bowls similar to this (grain, veggie, protein) are a huge staple in my diet, and I love that this rice is made from chickpeas for lots of added protein.

This combo of veggies has been a staple lately, but I also love:

  • Asparagus and san marzano tomatoes

  • Heirloom tomatoes and [vegan!] feta with balsamic

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Ingredients (makes 2 servings)

1 bag Banza rice*

1 Lightlife flax tempeh

2 tbsp avocado oil

3 garlic cloves, minced

1/4 cup yellow onion, chopped finely

8 criminology mushrooms, quartered

1 1/2 tbsp Miyokos butter

1 tbsp nutritional yeast

1 tsp Himalayan pink sea salt

1 tsp pepper

1/2 tsp garlic powder

Violife just like feta (to top)

Directions

  1. Cook rice as directed

  2. Cut and roast tempeh at 400 degrees for 20 minutes with avocado oil, flipping halfway through

  3. Sauté kale, mushrooms, onions and garlic together on the stove with Miyokos butter with spices

  4. Combine cooked rice, veggies and nutritional yeast

  5. Top with tempeh and feta

  6. Enjoy!

*Banza provided me with their new rice to try, but this post is not sponsored.

Jacqueline WeissComment