Dairy-Free Nasi Campur

Discover the bold and vibrant flavors of **Dairy-Free Nasi Campur**, a delightful Indonesian-inspired rice platter perfect for plant-based and dairy-free diets. This recipe combines fluffy white rice with a medley of grilled turmeric chicken, golden-brown tempeh glazed in savory soy sauce, crispy tofu, and garlic-sautéed vegetables such as green beans and carrots. Topped with a zesty homemade sambal made from fresh red chili peppers, shallots, and lime juice, each bite offers a harmonious blend of spice, texture, and freshness. Ready in just over an hour and designed to serve four, this versatile dish is a feast for both the eyes and the taste buds. Whether enjoyed as a hearty weeknight dinner or a show-stopping centerpiece for gatherings, Dairy-Free Nasi Campur is a wholesome, customizable, and truly satisfying meal.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups White rice
• 1 pound Chicken breast
• 1 teaspoon Turmeric powder
• 2 teaspoons Salt
• 6 tablespoons Vegetable oil
• 8 ounces Tempeh
• 2 tablespoons Soy sauce
• 4 whole Garlic cloves
• 1 cup Green beans
• 2 large Carrots
• 8 ounces Firm tofu
• 2 whole Red chili peppers
• 2 whole Shallots
• 2 tablespoons Lime juice

Directions

Step 1

Rinse the white rice under cold water until the water runs clear, then cook according to the package instructions. Set aside and keep warm.

Step 2

In a small bowl, mix 1 teaspoon of turmeric powder and 1 teaspoon of salt. Rub the spice mixture evenly over the chicken breast.

Step 3

Heat 2 tablespoons of vegetable oil in a grill pan over medium heat. Grill the chicken until fully cooked and golden brown on both sides, about 6-8 minutes per side. Remove from the pan, slice, and set aside.

Step 4

Cut the tempeh into thin slices. Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add the tempeh slices and cook until golden brown on both sides, about 5-6 minutes. Add soy sauce and toss to coat. Remove from the skillet and set aside.

Step 5

Slice the garlic cloves thinly. In the same skillet, add the remaining 2 tablespoons of vegetable oil and sauté the sliced garlic until fragrant.

Step 6

Trim the green beans and cut the carrots into matchsticks. Add the vegetables to the skillet and sauté with the garlic until crisp-tender, about 4-5 minutes. Sprinkle with 1 teaspoon of salt. Remove from heat and set aside.

Step 7

Cut the tofu into cubes and fry in a separate pan over medium-high heat until golden brown. Set aside.

Step 8

For the sambal, finely chop the red chili peppers and shallots. Combine them in a small bowl with lime juice and mix until combined.

Step 9

To serve, divide the cooked rice among four plates. Arrange the grilled chicken, sautéed tempeh, blanched vegetables, and fried tofu around the rice. Serve with a spoonful of sambal on the side.

Nutrition Facts

Serving size	(1802.2g)

Amount per serving	% Daily Value*
Calories	2584.3

Total Fat 133.0g	0%
Saturated Fat 24.5g	0%
Polyunsaturated Fat 53.0g
Cholesterol 390.1mg	0%
Sodium 7727.0mg	0%
Total Carbohydrate 162.3g	0%
Dietary Fiber 16.3g	0%
Total Sugars 22.1g
Protein 215.1g	0%

Vitamin D 0IU	0%
Calcium 827.6mg	0%
Iron 15.8mg	0%
Potassium 4009.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.2%

Protein: 31.8%

Carbs: 24.0%