In case you didn’t notice, this recipe uses the 4 of the 5 tastes. Salty, sweet, sour, and umami. Each is assigned to one part of the bowl. That is why we make each part separately and then assemble it into one bowl at the end.
- 1/2 cup of brown, sushi, or basmati rice
- 1 cup of water
- 1 teaspoon of white vinegar
- 1/8 teaspoon of salt
- 1 teaspoon of brown sugar
- 2 teaspoons of olive oil
Put your water and rice into a rice cooker or medium pot. Boil with lid on until the water is gone and the rice is soft. Put it into a mixing bowl and toss it with the rest of the ingredients. Now, move on to the sweet potatoes.
- 1 big or 2 small sweet potatoes
- lemon and/or lime juice
- salt and pepper
- olive oil for pan
Cut the potatoes into bite-size chunks. Cook them in a pan with the rest of your ingredients for about 10 minutes until they are soft on medium heat. Now, move on to the next part.
- 1/2 cucumber, sliced
- 1/4 teaspoon of salt
This is fairly self-explanatory. Slice your cucumber and toss the slices with salt. Then, move on to the last part.
- however much tempeh you want
- 2 teaspoons of soy sauce
- a pinch of MSG
- sesame oil for pan
Cut your tempeh into 1/4 inch slices. Cook in a pan with the rest of your ingredients for about 5 minutes, stirring with a spatula occasionally. Now, you are ready to assemble your bowls. This recipe makes about 2 servings. Put each ingredient in a corner of your bowl. You can also put some in the middle, but don’t mix it because each part is supposed to have a unique flavor. Enjoy!