Here is a healthy, packable lunch that is easily made omnivorous by adding leftover cooked chicken. Here, I have made a vegan version with savory tempeh. The recipe also uses leftover cooked rice, so it’s doesn’t require much prep other than chopping some veggies.
The dressing is a spicy blend of yogurt, sriracha, curry powder , garlic and citrus juice.
A bed of cold rice, chopped celery, sweet apple chunks and walnuts.
Add shredded carrots, cooked tempeh and cilantro.
Pour the dressing over and toss.
Curried Rice Salad
3/4 c. cooked, cooled rice
1/2 of an apple, chopped
1 carrot, shredded
2 ribs celery, chopped
1/4 c. chopped walnuts
1/4 c. chopped cilantro
4 oz tempeh, warmed with 1/2 t. tamari (or chicken)
Dressing:
1/4 c. nondairy or greek yogurt
1/2 T. lemon or lime juice
1/2 T. rice vinegar
1 clove garlic, minced
1 t. yellow curry powder
1/4 t. Sriracha
pinch of salt
(Note: if your apple is bland, fold in 1/4 c. raisins as well)
Mix the dressing ingredients in a small bowl. Set aside.
Toss the remaining ingredients in a large salad bowl. Pour the dressing over. Serve immediately. Store leftovers in the fridge.
Serves 2
