Who doesn’t love a one-pot dish?
I am loving making simple, tasty meals that require a little effort these days:) This vegan rice skillet is one of my new favourite go-to’s. The kids love it, I love all the protein and veggies, and honestly black beans and yams were just meant to go together.
I was inspired by a chorizo rice skillet that I came across and decided to swap the meat for tempeh. Tempeh is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is less processed than tofu and contains more protein and fibre.
So the tempeh with the black beans, sweet potato and rice make a protein packed, nutrient-dense meal that the whole family will love.
I like to serve this dish along side a simple spinach salad or Mexican slaw:)
Tempeh, Black Bean and Yam Rice Skillet
2017-02-14 17:38:28
Serves 4
A one pot dish that packs a lot of protein and flavour!
Prep Time
20 min
Cook Time
30 min
Ingredients
- 2 cups of yams, diced up small
- 1 can of black beans
- 1 package of tempeh (sub tofu if you can't find tempeh)
- 1/2 cup of salsa
- 2 cups of vegetable broth
- 1/2 cup brown rice
- 1 onion, chopped
- 1 red pepper, diced
- 2 cloves of garlic
- 1 cup of cilantro, diced
- 1 avocado (to put on afterwards)
Instructions
- Add extra virgin olive oil to a large skillet over heat that's just a touch above medium.
- Add yams, onions, red pepper and garlic then saute for 4-5 minutes, or until yams are just starting to turn tender.
- Add black beans,vegetable broth, and salsa to the skillet then turn heat up to bring to a boil.
- Add rice then stir to combine, place a lid on top, turn heat down, and simmer until rice is tender, 25-35 minutes, adding a splash more broth near the end if needed.
- Add chopped up tempeh to heat. I cut mine into small squares but you could crumble it as well.
- Sprinkle with chopped cilantro and serve with avocado on top as garnish.
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