RECIPE: Tempeh Poke Bowl
Updated: Nov 6, 2020
With the weather warming up (it's already 30+ degrees out here in the country!), I find that I start to crave lighter, fresh meals instead of the hearty and warming dishes that I have on rotation in winter.
I love poke bowls as they are super quick and simple to make, and require minimal cooking. I find them a great way to get my veggies in that's light and fresh, and is also so tasty!
The recipe below serves about 2, so I doubled it to make leftovers. It's vegan and dairy-free, but you could add whatever you like and/or substitute with animal protein etc. It's not a super strict recipe, just a base of what I followed, so feel free to make it your own!
For this dish you'll need:
- 1 cup cooked rice (brown, white, or sushi - I used brown microwave rice as I wanted to make it quicker and it was what I had on hand)
- 1 block of tempeh, cubed (or protein alternative e.g. tofu, chicken, tuna, eggs etc)
- 1/2 cup cooked and shelled edamame (I used the tinned version from Edgell's to save time)
- 1/2 cucumber, cubed
- 1 cup red cabbage
- 2 tbsp sauerkraut (or kimchi, bean sprouts etc)
- 1/2 avocado, sliced and sprinkled with sesame seeds
- 1 tbsp seaweed slices (I bough sushi/nori wraps and shredded them)
- Pickled ginger
- Ponzu dressing (can get it from the supermarket or alternatively make your own preferred dressing!)
1. Cook your protein as desired - I lightly fried my tempeh in some sesame oil to keep with the Asian-inspired flavour.
2. Put half the rice into each bowl, then simply place all of the ingredients around the rice to create the bowl. You could also serve the ingredients on separate plates and let everyone construct their own bowls also!
Optional: serve with chopsticks (or forks for the uncoordinated among us)
Let me know if you give these bowls a go, I would love to see your creations!