Coogirl Candy Glazed Tempeh Bowl with Charred Citrus Rice and Avocado Crema

Coogirl Candy Glazed Tempeh Bowl with Charred Citrus Rice and Avocado Crema

Bright, savory, and slightly smoky, this plant-forward bowl pairs caramelized Coogirl Candy jalapeños with pan-seared tempeh, charred citrus rice, quick-pickled radish, and a cooling avocado crema. It is an approachable weeknight dinner that balances sweet heat, tang, and creamy richness.

Ingredients (Serves 3-4)

• 1 8-ounce package tempeh, cut into 1/2-inch slices (about 10 ounces usable)
• 3 tablespoons neutral oil (grapeseed or vegetable), divided
• 1/3 cup Coogirl Candy (see note) plus extra for serving – product link
• 2 tablespoons low-sodium soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 cup jasmine rice, rinsed
• 1 1/4 cups water
• 1 small orange, zested and halved
• 1 small lime, zested and halved
• 1/2 teaspoon fine sea salt, plus more to taste
• 1 cup shredded purple cabbage
• 1/2 cup quick-pickled radishes (see instructions) or store-bought
• 1 ripe avocado
• 3 tablespoons plain Greek yogurt or unsweetened plant yogurt
• 1 tablespoon lime juice
• 2 tablespoons chopped cilantro
• 1/4 cup toasted sesame seeds or chopped roasted peanuts for garnish
• Microgreens or cilantro leaves for garnish

Quick-pickled radishes

• 4 radishes, very thinly sliced
• 1/3 cup rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt

Instructions

1. Make the quick pickles: In a small bowl combine rice vinegar, sugar, and salt until dissolved. Add sliced radishes, press down to submerge, and let sit at room temperature while you prepare the rest. They will be ready in 15 minutes.
2. Cook the rice with charred citrus: In a small saucepan combine rinsed jasmine rice, water, orange and lime zest, and salt. Bring to a simmer, reduce heat to low, cover, and cook 15 minutes until water is absorbed. Remove from heat and let stand covered 10 minutes. Meanwhile, heat a small nonstick or cast iron skillet over medium-high heat. When hot, place the halved orange and lime cut-side down in the pan and char until deeply browned, 2 to 3 minutes. Remove zest-scented citrus to a plate. Fluff rice with a fork and stir in 1 teaspoon of the charred orange juice and 1/2 teaspoon charred lime juice for a subtle smoky-citrus note. Keep warm.
3. Marinate and glaze the tempeh: In a bowl whisk together 1/3 cup Coogirl Candy, soy sauce, rice vinegar, and sesame oil. Brush or spoon half the glaze over both sides of tempeh slices and let sit 5 minutes.
4. Pan-sear the tempeh: In a large skillet heat 2 tablespoons oil over medium-high. Add tempeh slices in a single layer and sear without moving 3 to 4 minutes per side until golden and crisp at edges. Lower heat to medium, add remaining glaze, and spoon over tempeh as it bubbles for 1 to 2 minutes until sticky and caramelized. Remove to a plate and tent to keep warm.
5. Make the avocado crema: In a small blender or bowl mash the avocado with yogurt, lime juice, 1 tablespoon Coogirl Candy, cilantro, and a pinch of salt until smooth and creamy. If too thick add 1 tablespoon water. Taste and adjust seasoning. This provides a sweet-spicy cooling counterpoint.
6. Assemble the bowls: Divide charred citrus rice among 3 to 4 bowls. Fan or stack glazed tempeh slices over the rice. Add a handful of shredded cabbage, a spoonful of quick-pickled radishes, and a generous drizzle of avocado crema. Sprinkle toasted sesame seeds or peanuts and microgreens. Add an extra spoonful of Coogirl Candy on the side for anyone who wants more heat.
7. Serve: Offer lime wedges and extra cilantro at the table. These bowls are best enjoyed immediately so the tempeh stays crisp while the crema is cool and silky.

Notes

• Coogirl Candy Use: The glaze and the crema both showcase Coogirl Candy differently. In the glaze it reduces to a sticky, sweet-spicy coating. In the crema it contributes bright jalapeño bites and sweet-vinegar complexity without overwhelming the avocado.
• Make-ahead: Rice and pickles can be prepared a day ahead. Tempeh is best freshly seared but can be reheated gently under a broiler to re-crisp.
• Protein swap: If you prefer, substitute firm tofu pressed and sliced for tempeh; adjust searing time accordingly.