SPICY MEXICAN TEMPEH BULGUR BOWL

Sometimes it’s nice to spice things up. My week has been filled with some spicy moments, and when I say spicy and mean funny or quirky and not steamy. At work seeing-eye dogs visited and one child got all too friendly. The dog licked him so he licked him right back. I mean I guess being forward is a great way to get over being just acquaintances. Another spicy, slightly scary moment was a lockdown at my workplace. What actually happened that local police told us to stay inside the building, I am still unsure of, but telling those I was meeting after work that I was stuck in a building seemed slightly comical. To add to that comedy, those in my office area watched “Locked in a Closet” to express how we felt. Many laughs followed the viewing. Some of these hectic and spicy moments of the week inspired me to concoct a tasty and spicy bulgur bowl, which I hope will create some spicy moments in your kitchen-hopefully those don’t include touching your face after touching the jalapeño, which I do every time I buy jalapeño. Enjoy and avoid immediate contact with skin when working with hot peppers.

Spicy Mexican Tempeh and Bulgur Bowl

Serves:

4 servings

Ingredients

  • 1 package of tempeh cubed
  • 1 cup of cooked bulgur
  • ½ cup of corn
  • 1 pint of cherry tomatoes halved
  • 2 tomatillos diced
  • 1/4 cup of diced red onion
  • 1 pepper (any color) sliced into thin strips

Instructions

  1. Place the tempeh in a 375-degree oven on a baking sheet (with olive oil or cooking spray) and allow it to cook for 25 minutes, until golden brown.
  2. Cook the bulgur according to its packaging.
  3. Next take the corn and place it in a dry frying pan. Allow the corn to roast over the heat until golden and slightly browned. Then add the diced tomatoes, tomatillos, red onion, and pepper to a bowl with the bulgur, corn and tempeh. Lastly mix in the sauce.
  4. Spicy Sauce:
  5. roasted jalapeño, deseeded
  6. handful of cilantro
  7. Zest of 1 lime
  8. Juice of 2 limes
  9. -3 tablespoons of water
  10. ¼ teaspoon garlic powder
  11. ¼ teaspoon chili chipotle powder
  12. Place the jalapeño over an oven burner. Allow the skin of the jalapeño to turn black, and then remove from heat. Deseed the jalapeño and roughly chop.
  13. Blend all of the sauce ingredients using a blender. Add more liquid if a thinner consistency is desired.

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