approximately 1/4 cup olive oil, divided into multiple uses
3/4 cup tempeh, diced in small cubes
1 1/2 cups pre-cooked brown rice
3 1/2 to 4 cups diced vegetable medley (red cabbage, green cabbage, broccoli, carrots, radishes, jicama, green bell peppers, celery)
1 tsp. ground ginger
1 tsp. cumin
generous sprinkling of salt and pepper, to taste
optional spices and seasonings (curry, garlic, onion powder)
1 orange, halved

Orange Balsamic Vinaigrette
juice from half of 1 orange, about 3 tablespoons
2 to 3 tbsp olive oil
1 tbsp. balsamic vinegar, or more to taste
1 tsp. ground ginger, or to taste
1 tsp. ground cumin
pinch salt and pepper, to taste
pinch sugar, optional and to taste

Sautee cubed tempeh in olive oil for a minute and toss into a bowl.

Warm the rice with a drizzle of olive oil and toss that into the bowl.

Sautee and season the veggies and toss them into the bowl.

Slice the oranges and toss them into the bowl.

Whisk up the marinade with orange juice, balsamic, and seasonings.

Pour it over everything that’s in the bowl and toss.