Sweet Potato Tempeh Meatballs with Curry Sauce and Black Rice Pilaf

December 20, 2016

Ingredients:

1 block of Tempeh grated 

6 oz Pealed and Boiled Sweet Potato

1 Shittaki mushroom small dice

1 small onion small diced

1 garlic clove minced

1/2  cup cooked lentils

pinch of cayenne 

half lemon juiced

Teaspoon rice vinegar

1/8 tsp coriander

salt to taste 

Tablespoon tomato paste

 

Sauce:

1 can of coconut milk

2 tablespoons tomato paste 

small onion diced finely

1 garlic clove finely minced 

spritz of lemon juice

1 teaspoon curry 

1/2 tsp coriander

1/2 tsp cumin

Tablespoon soy sauce

 

Rice:

1 cup of cooked black rice

1 onion small diced

1 red pepper small diced

1 clove garlic minced

curry

coriander 

teaspoon ginger juice

1 lemon zested 

1 pomegranate 

 

 

 

Directions:

preheat oven to 375f

 

1. On a saute pan with tablespoon of olive oil saute onion and garlic add in mushrooms and add salt. Sweat the vegetables until evenly cooked and around 5 minutes. 

2. In a food processor blend all ingredients except the lentils. Add more of seasonings to preference.

3. Fold in lentils and form into balls and lay on a parchment paper. Bake until golden brown until it really looks like meatballs!

 

Sauce:

1. Saute onion and garlic in tablespoon of olive oil. 

2. In a separate saute pan toast all the spices with no oil until you smell the aromas of the spices.

3. In a pot add the coconut milk, onion mixture, spices, tomato paste , soy sauce, lemon juice. Cook the liquid down until reduced by half and consistency is a creamy texture.

 

Rice:

1. Saute onion and garlic in olive oil until translucent add in red pepper, ginger juice, curry and coriander spice and salt until fragrant another 4 minutes. Mix the mixture with lemon zest, and pomegranates. 

 

Optional :

Massaged kale with Dijon and Rice vinegar was blended into the rice as an extra green component enjoy!

 

 

 

 

 

 

 

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