Tempeh Sushi Bowl
If you are looking for an easy dinner idea, that all the family will love, then this tempeh sushi bowl with peanut sauce ticks all of your boxes. It's easy to prepare and full of plant-based protein & fibre. And what’s more it’s on the table in 30 mins.
Ingredients
Ingredients for the tempeh:
- 400 g block of tempeh (14oz)
- 3 tbsp tamari
- 1 tbsp rice wine vinegar
- 2 tsp maple syrup
- 1 tbsp lime juice
- 1 tbsp sesame or olive oil
Ingredients for the peanut sauce:
- 4 tbsp peanut butter
- 2 tbsp tamari or soya sauce
- 1 tbsp rice wine vinegar
- 1½ tbsp lime juice
- 1 tsp maple syrup
- Water to thin
Other ingredients:
- 225 g sushi rice (1 cup)
- Selection of vegetables radish, avocado, kohlrabi, cucumber, beetroot etc, chopped into bitesize pieces
- 150 g edamame beans cooked (1 cup)
- 1 tbsp sesame seeds
- Nori sheets optional
Instructions
- To make the tempeh - mix the tamari, vinegar, maple and lime juice together and cut the tempeh into small batons. Add the tempeh to the bowl and marinate whist you make the rice.
- Boil the rice as per packet instructions. Once cooked, leave to cool slightly whilst you chop all your vegetables.
- Heat the olive oil in a frying pan. Fry the tempeh for 6-7 mins, adding any remaining marinade for the last 1-2 mins.
- Mix all the sauce ingredients together, adding a little water to thin, if needed.
- Add everything to your bowls, top with sesame seeds, drizzle with the peanut sauce and serve with nori sheets (if you like).
Notes
- It will last for up for up to 3-4 days, in a sealed tub in the fridge.
- It can be served hot or cold.
- You can use almond butter instead of peanut, if you prefer.
- I like to serve with some nori sheets and scoop the food onto these, but this is optional.
Nutrition
Calories: 621kcalCarbohydrates: 56.6gProtein: 29.7gFat: 21.4gSaturated Fat: 3.5gFiber: 9.6g
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