Tempeh Poke Bowl

Name: Tempeh Poke Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Cuisine: Hawaiian
Ingredients: 1 cup cooked brown rice; 0.5 packet Angie's Organic Buckwheat Tempeh (100g - cubed); 0.25 cup cooked edamame; 0.25 cup baby radish (thinly sliced); 0.25 cup carrots (julienned); 1 avocado (cubed); 0.25 cup purple cabbage (thinly sliced); 0.5 tsp toasted white sesame seeds; 0.5 tsp toasted black sesame seeds; 0 Oil for panfrying; 250 g sunflower oil; 150 g unsweetened soy milk; 25 g lemon juice; 1 tsp salt; 2 tsp mustard; 0.75 tsp maple syrup; 2 pinches ground white pepper; 1 tbsp sriracha sauce

May 27, 2022 Marketing Angie's Tempeh

[[ recipeID=recipe-9l39sda7j, title=Tempeh Poke Bowl ]]

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Tempeh Poke Bowl

Easy meals don't have to be bland – check out this delicious and super easy poke bowl recipe! 😋 It's so quick to whip up and you can choose what you want to add – the winner here? My crispy buckwheat tempeh and the delicious vegan sriracha mayonnaise gives this dish a burst of texture and flavour! 😍

Servings: 1

Keywords: Vegan, Vegetarian

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins

Ingredients

Instructions

Ingredients

1 cup cooked brown rice
½ packet Angie's Organic Buckwheat Tempeh (100g - cubed)
¼ cup cooked edamame
¼ cup baby radish (thinly sliced)
¼ cup carrots (julienned)
1 avocado (cubed)
¼ cup purple cabbage (thinly sliced)
½ tsp toasted white sesame seeds
½ tsp toasted black sesame seeds
Oil for panfrying

Vegan Mayonnaise

250 g sunflower oil
150 g unsweetened soy milk
25 g lemon juice
1 tsp salt
2 tsp mustard
¾ tsp maple syrup
2 pinches ground white pepper
1 tbsp sriracha sauce

Instructions

For the Sauce

Place a small jug on mixing bowl lid and weigh in oil then set aside.
Place soy milk and lemon juice in mixing bowl then mix 10 sec/speed 2.5.
Emulsify 3 min 30 seconds/speed 5, while pouring oil slowly in a very thin stream around measuring cup onto mixing bowl lid. Scrape down sides and lid of mixing bowl with spatula.
Add salt, mustard, maple syrup and pepper then stir 15 sec/speed 3. Check seasoning then transfer to an airtight jar and seal. Refrigerate until ready to use.

For poke bowl

In a pan, heat oil. Panfry cubed tempeh until crispy. Set aside to drain.
Assemble the poke bowl. Place half cup of brown rice in the middle of the bowl. Arrange avocado, carrots, purple cabbage, radish, edamame, and tempeh around the rice.
Mix half a cup of vegan mayonnaise with 1 tbsp of sriracha sauce, add more if prefer spicier. Drizzle sauce over poke bowl. Garnish with toasted black and white sesame seeds.

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