What You Need:
1 teaspoon coconut oil, ghee, or avocado oil
1 garlic clove, minced
1 head baby bok choy, trimmed, cut into quarters, washed, and dried
1 tablespoon + 2 teaspoons coconut aminos, divided
2 teaspoons water
8 ounces tempeh, sliced (or other clean protein of choice)
1 teaspoon sesame oil
Sea salt, to taste
4 cups cooked cauliflower rice
1 cup shredded carrots
1 cup shredded purple cabbage
1 large avocado, thinly sliced
4 teaspoons sesame seeds
4 green onions, green portion only, sliced
1 cup Cashew Cheesy Sauce
4 lime wedges
Directions:
Add oil to a large skillet and when warm, add garlic. Cook for 30 seconds or until fragrant. Add the baby bok choy pieces to skillet, stirring to coat. Add 1 tablespoon coconut aminos and 2 teaspoons water to skillet. Cover with lid and cook for 2 minutes. Remove lid and cook until bok choy is tender, about 2 minutes longer. Remove bok choy from skillet with tongs. Set aside. Add tempeh and remaining 2 teaspoons coconut aminos to skillet. Heat until tempeh is golden brown on both sides. Remove from skillet. Season with sesame oil and sea salt, to taste. When bok choy is cool enough to handle, cut into bite-sized pieces.
To assemble bowls place 1 cup cauliflower rice, 1/4 of chopped bok choy, 2 ounces of tempeh, ¼ cup shredded carrots, ¼ cup shredded purple cabbage, and five avocado slices in each bowl. Top each with 1 teaspoon sesame seeds, the green portion from one green onion, and ¼ cup Cashew Cheesy Sauce. Serve with a lime wedge.
Servings: 4 bowls