Hong Kong Dinner Bowl
A full and nutritionally complete meal, Hong Kong style. A variety filled and plant based meal that will leave you feeling super fresh.
300g cauliflower florets (no core or stalks)
¼ tsp turmeric powder
pinch Murray River salt
6 bite-sized broccoli florets
1 tbsp saffron (or orange) balsamic
2 tbsp tamari sauce
2 tsp lemon or lime juice
2 garlic cloves, minced
1 tbsp minced ginger
¼ tsp chilli powder (optional)
1 tsp sesame oil
1 x 220g packet Sri’s tempeh, cut in bite-sized chunks
5 tbsp Cocavo Turmeric and Lemon oil
2 tbsp zeLI! Orange to Goodness sauerkraut
½ tsp white sesame seeds
½ tsp black sesame seeds
Place cauliflower florets in a food processor and pulse to make grains the size of rice. Transfer to a heatproof bowl and add butter, turmeric and salt. Cover with cling film then pierce and microwave for 3 minutes on high (there is no need to add any water). Remove cling film and stir then divide between 2 large bowls and set aside.
Bring a small pot of lightly salted water to the boil then add broccoli and simmer for 2 minutes. Refresh broccoli in cold water to cool then drain and set aside.
In a medium bowl add balsamic, tamari, juice, garlic, ginger, chilli powder (if using) and sesame oil. Mix together and set aside.
In a large non-stick pan heat oil over medium heat. Add tempeh pieces and cook until evenly golden on all sides, approximately 5 minutes. Add sauce mixture and broccoli and toss to coat evenly. Cook for a further 1–2 minutes to heat the broccoli.
Reheat cauliflower and divide tempeh, broccoli and sauce between bowls. Garnish each with half the sauerkraut and sesame seeds and serve.