Tempeh Fajita Rice Bowls

You can add whatever you like to a rice bowl.  The rice is the base of the meal then you can add
as you go.  If you don't like beans, just leave them out or add some chopped tomato and green onions.
If you can't find Temphe, just fry up some tofu -- get creative!

Tempeh Fajita Rice Bowls

1            cup basmati or brown rice  (cook to package directions)

kosher sale

2            bell peppers (any color you like), cut into thick strips

1            large onion in thick rings

3            tablespoons olive oil

freshly ground pepper

1            pkg. Tempeh  (boiled for approximately 5 min. to remove bitterness)

1            can black beans

1            tablespoon fajita seasoning

juice 1/2 lime

1            cup fresh cilantro

1            avacado, sliced

1/2         cup vegan sour cream

1/2       

 cup pico de gallo or salsa

Cook Tempeh in boiling water for approximately 5 minutes, set aside to cool.

Cook rice according to pkg. directions.

Sauce:  put a couple bell pepper strips and 2 outer onion strips in a blender, set aside.

Cut Tempeh in strips and cook in oiled and heated skillet or stove top grill.  Add fajita seasoning, salt and pepper.   Cook until browned.  Take off grill and set aside.

Add a bit more oil to skillet and add onions and bell pepper.  Cook until slightly charred in spots or if using a skillet, tender.  Set aside and squirt with lime juice.

Sauce:  I played around with the sauce a bit and actually added 1/2 avocado, lime juice, 1 garlic clove and water until it reached a desired consistency.  Start with 1/4 cup water and go from there.  Add cilantro for final blend.

Fluff the rice with a fork and stir in the cilantro puree or add it to the entire fixed bowl.   Top bowl with some black beans, onion and pepper mixture and cooked Tempeh.

Top with vegan sour cream and salsa.