Green Curry Buddha Bowl

Ingredients
Green Curry Sauce:
- 8 oz green curry paste (Vegetarian)
- ¼ c rice wine vinegar
- 4 limes
- ½ c ice water
- 1 qt cilantro, leaves with thin stem
- 2 c mint leaves
- 1 qt thai basil leaves
- 1 c extra light olive oil
Tempeh:
- 1½ T vegetable oil
- 3 c tempeh, crumbled
- 3 t granulated garlic
- ¼ t salt
- 3 T tamari or gluten-free soy sauce
Plating:
- 6 c BEN’S ORIGINAL™ Original Rice Pilaf, prepared according to box
- 1½ c red bell pepper, julienned
- 1½ c purple cabbage, julienned
- 1½ c carrots, large shred
- 1½ c avocados, roughly chopped
- 1½ c edamame beans, prepared
Green Curry Buddha Bowl
Makes: 12 Servings
Direction
Green Curry Sauce:
- Add all of ingredients, except oil, into blender top of a high-powered blender.
- Blend on high and drizzle oil.
- Reserve.
Tempeh:
- Heat oil in skillet over high heat.
- Add crumbled tempeh, granulated garlic, salt and sauté for 30 seconds.
- Deglaze with tamari.
- Chill and reserve.
Plating:
Add the following to a bowl or to-go container:
- 1/2 c BEN’S ORIGINAL™ Harvest Vegetable Pilaf
- 1/4 c tempeh
- 1 oz red bell pepper
- 1 oz purple cabbage
- 1 oz carrots
- 1 oz avocado
- 1 oz edamame
Serve with 1.5 oz of green curry sauce.