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.

Serves 2-4

Ingredients:

300g cauliflower florets (no core or stalks)

60g butter

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

Method:

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.