Description
A vibrant, layered plant-based dish that features zesty rice, creamy avocado, and a sticky-sweet glazed vegan chicken.
Ingredients
Scale
- For the Rice Base:
- 2 cups cooked jasmine or basmati rice
- 2 tbsp lime juice
- 2 tbsp chopped fresh cilantro
- 1 tbsp olive oil
- Salt, to taste
- For the “Chicken” Layer:
- 1 block firm tofu, tempeh, or vegan chicken strips
- 2 tbsp soy sauce or tamari
- 1 tbsp lime juice
- 1 tbsp maple syrup or agave
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp olive oil (for cooking)
- For the Glaze:
- 3 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or brown sugar
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp chili flakes (optional)
- 1 tsp cornstarch + 2 tbsp water (mixed as a slurry)
- For Assembly:
- 2 ripe avocados, sliced
- Fresh lime wedges
- Extra cilantro, for garnish
Instructions
- Begin by mixing the cooked jasmine or basmati rice in a large bowl with lime juice, chopped cilantro, olive oil, and salt to taste…
- Prepare your “chicken” by cutting the firm tofu or tempeh into bite-sized cubes or slices…
- Heat a pan over medium heat and add olive oil for cooking…
- In a small pot, combine soy sauce (or tamari), rice vinegar, maple syrup (or brown sugar), minced garlic, grated ginger, and chili flakes…
- Now it’s time to bring your dish together! Start with your rice base…
Notes
Ensure your tofu is well-pressed to remove excess moisture for a crispy finish.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 770 mg
- Protein: 11 g