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1. Rinse the rice until the water runs clear. Combine in a saucepan with the water and a pinch of the salt, bring to a boil, then cover and simmer on low for 15 minutes. Rest off the heat for 5 minutes, then fluff with a fork and stir in the juice of 1 lime and half of the cilantro, chopped.
1 cup Long-grain white rice,
1.8 cup Water,
1.0 pieces Lime,
1 tsp Salt,
0.2 cup Fresh cilantro
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2. While the rice cooks, finely dice the white onion and thinly slice the radishes. Chop the remaining cilantro and cut the remaining limes into wedges.
2.0 pieces Lime,
0.2 cup Fresh cilantro,
0.5 piece White onion,
4 pieces Radishes (garnish)
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3. Crumble the tempeh into small pieces with your hands. Heat the olive oil in a large skillet over medium-high heat and cook the tempeh for 6 to 8 minutes, stirring occasionally, until golden and crisp at the edges.
16 oz Certified gluten-free tempeh,
3 tbsp Olive oil
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4. Mince the garlic and add it to the skillet with the chili powder, cumin, smoked paprika and oregano. Stir for 30 seconds until fragrant, then add the tamari and a splash of water, scraping up the browned bits.
2 tsp Chili powder (gluten-free),
2 tsp Ground cumin,
1 tsp Smoked paprika,
1 tsp Dried Mexican oregano,
3 clove Garlic,
1 tbsp Gluten-free tamari
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5. Stir in the black beans and the remaining salt, and cook for 3 to 4 minutes until heated through and the liquid has reduced. Taste and adjust the seasoning with a squeeze of lime.
3 pieces Lime,
1 can Canned black beans, drained and rinsed,
1 tsp Salt
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6. Halve, pit and slice the avocados. Divide the rice among four bowls and top with the tempeh and bean mixture, avocado slices and salsa. Finish with the diced onion, radishes, cilantro and lime wedges for squeezing over.
3 pieces Lime,
2 pieces Avocado,
1 cup Tomato salsa (gluten-free),
0.5 cup Fresh cilantro,
0.5 piece White onion,
4 pieces Radishes (garnish)
