Peruvian Purple Potato & Tempeh Saltado with Cilantro-Lime Rice

Ingredients

• 5 oz tempeh, cut into 1/2-inch cubes
• 5 oz purple potatoes, cut into 1-inch cubes
• 1/2 medium red onion, cut into thick wedges
• 2 tbsp cilantro, chopped, divided
• 1/2 cup white rice, uncooked
• 1/2 whole lime, for zest and juice
• 1/4 tsp cumin seeds, toasted
• 1 1/2 tbsp aji amarillo paste, yellow chili paste
• 2 cloves garlic, minced
• 1/2 tsp ginger, minced
• 1 cup vegetable broth, for rice
• 3 tbsp olive oil, divided for cooking
• 1/2 medium tomato, diced
• 1 tbsp soy sauce or tamari
• 2 tbsp pumpkin seeds, for garnish
• 1/4 tsp sea salt, to taste
• 1/8 tsp black pepper, to taste

Instructions

1. 1

   Start rice: Bring vegetable broth to boil, add rice, lime zest, and half the cilantro. Reduce heat, cover, simmer 15 minutes until tender.

2. 2

   While rice cooks, boil purple potato cubes with pinch of salt for 10-12 minutes until just tender but still firm. Drain well and set aside.