Curried tempeh stir-fry with black rice
Dairy-Free, Gluten-Free, Vegan
25 – 40 Minutes
This colorful gluten-free curry, tossed with protein-packed tempeh, comes together easily while you cook the black rice.
In your bag
- ¾ cup black rice
- ½ pound tempeh
- ¼ pound organic grape or cherry tomatoes
- 4 or 5 sprigs organic fresh Thai basil
- 1 teaspoon curry powder
- Sun Basket stir-fry blend (gluten-free tamari - sesame oil - rice vinegar - garlic - ginger)
- 6 ounces organic baby spinach or other leafy greens
Cup for cup, black rice contains the most protein, fiber, and antioxidants of any rice. The grains develop their deep purplish-black hue from a powerful antioxidant called anthocyanin—the same one that gives blueberries both their pigment and their status as a superfood.
Calories: 660, Protein: 30g (60% DV), Fiber: 17g (68% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 4g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 810mg (34% DV), Carbohydrates: 83g (28% DV), Total Sugars: 1g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.