Doesn’t the title alone make you drool a little?
How about this picture? Except you can’t see the gorgeous cilantro lime rice underneath.
Oh there it is! So pretty! I remember the first time I tried flavoured rice was in a Whole Foods burrito and it was a cilantro & lime rice, it inspired me to make this. It is the simplest way to spruce up rice that I have ever tried. It’s the perfect accent to roasted veggies and easily gives any bowl a nice zing. The BBQ baked tempeh just rounds the meal out.
BBQ Baked Tempeh & Cilantro Lime Rice (feeds 4-6 people)
Cilantro Lime Rice
1.5 cups of water
1 cup of rice (I used brown basmati)
1/2 cup of fresh cilantro
the juice of a lime
1/4 tsp of herbamere (or sea salt)
Bring the water to a boil in a pot. Once the water is boiling, add the rice and simmer it with the pot lid on until the water has absorbed (30 – 45 minutes). Once the rice is cooked, remove it from the heat and fluff it with a fork. Blend the cilantro, lime & herbamere in a high-powered blender. Add a bit of water to get it to blend into a thin liquid (I had to add a few tbsp of water). Pour this onto your rice (you will probably be able to save some for leftovers) and allow it to absorb. While the rice is cooking, prep & cook your veggies & tempeh.
Preheat the oven to 375.
Chop up your favourite veggies! I used a medium sweet potato and a broccoli bunch. I think zucchinis would be nice, bell peppers, mushrooms and greens. Combine your veggies in an oven-safe glass dish and a tbsp or 2 of EVOO and a sprinkle of salt and pepper and stir to coat the veggies. I baked the sweet potato for 15 minutes on it’s own first, then added the broccoli and cooked for another 10 minutes.
BBQ Baked Tempeh
1 8oz block of tofu, cut into triangles (or whatever shape your heart desires)
2 tbsp tomato paste
1 tbsp of molasses (or maple syrup)
3 tbsp coconut aminos
a few dashes of liquid smoke
the juice of half of a lime
1/2 tsp of garlic powder
1/2 tsp of paprika
1/4 tsp of dried coriander
a pinch of cayenne & chili powder
salt & pepper to taste
Mix all of the marinade ingredients together and whisk until well combined. Place the tempeh triangles in an oven-safe glass dish and pour the marinade on top and brush it on each piece evenly. Bake in the oven for 15 minutes, stirring once halfway through. I timed the baking of the tempeh so it could cook with the veggies.
Perfect bowl 😉