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)
- 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
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.