Sweet Potato Tempeh Meatballs with Curry Sauce and Black Rice Pilaf

December 20, 2016


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



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



1 cup of cooked black rice

1 onion small diced

1 red pepper small diced

1 clove garlic minced



teaspoon ginger juice

1 lemon zested 

1 pomegranate 





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!



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.



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!








Share on Facebook
Share on Twitter
Please reload

Featured Posts

Benefits of Apple Cider Vinegar

July 30, 2018

Please reload

Recent Posts

February 10, 2020

September 2, 2019

Please reload