Wild Rice Winter Wonder Bowl
Serves: 4
  • 1 cup wild rice blend, uncooked
  • ½ tsp Herbamare seasoning blend
  • 2 tbsp organic olive oil or coconut oil
  • 2 cups sweet potato, diced
  • 2 tbsp coconut oil
  • 8-ounce package of tempeh
  • 2 tbsp coconut nectar
  • 2 tbsp Bragg's Coconut Aminos
  • ½ tsp chili powder
  • ¼ cup dried cherries
  • ½ cup fresh, finely chopped celery
  • ⅓ cup walnuts, chopped
  • Juice and zest of 1 lemon and orange
  • ½ cup fresh parsley, finely chopped
  • Extra-virgin olive oil
  • Sea saltand pepper
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Add wild rice blend to a pot and cook according to directions (add salt).
  3. Toss the diced sweet potato in coconut oil or olive oil, sprinkle with Herbamare. Arrange in a single layer on the baking sheet. Bake for 20 minutes, until fork tender but not mushy. Set aside.
  4. While sweet potato cooks and rice steams, prepare tempeh. Add the coconut nectar, coconut aminos and chili powder into a small mixing bowl and whisk; set aside. Cut tempeh into 1-inch cubes.
  5. Heat coconut oil in saute pan over medium-high heat. Place tempeh in the hot oil in a single layer and cook until golden and crisp on each side (approximately 1 to 2 minutes per side).
  6. Remove cooked tempeh from pan and place into the mixing bowl with the coconut nectar and aminos. Toss tempeh to coat.
  7. In a large bowl, add the steamed rice, sweet potato, coconut tempeh, walnuts, celery, dried cherries and chopped parsley.
  8. Add lemon juice and zest and the orange juice and zest, along with a generous drizzle of olive oil. Add salt and pepper as needed and garnish with additional fresh parsley.
Recipe by fitlife.tv at https://fitlife.tv/hearty-rice-bowl-recipe-for-healthy-glowing-skin_original/nutrition/