INGREDIENTS (serves 2)
• 1 pack of Tempeh, cut into bite sized chunks
• 1 pack of Biona Edamame Beans
• 1 Avocado
• 1 cup of Brown or WIld Rice
• Slaw (red cabbage and 1 carrot shredded)
• Lime wedges (to serve)
• 1 cucumber (thinly sliced)
• Spring Onions (chopped for the topping)
• Pickled or Sushi Ginger
• Sesame Seeds to sprinkle
• 5 tbsp Teriyaki Sauce
• 1 tbsp Olive Oil
• Lemon Juice
• Salt & Pepper
Teriyaki Tempeh Poke Bowl Recipe
Combine the tempeh and 5 tbsp of teriyaki sauce in a bowl. Place in the fridge for 15 mins to marinate.
While the Tempeh is marinating, cook rice according to pack instructions.
Heat oil in a large non-stick frying pan over medium heat. Cook the Tempeh for 5 mins or until heated through. Season with salt & pepper.
Slice cucumber in halves or be creative and use a spiralizer. Cut avocado in half and slice into cubes or thin slices.
Make the slaw:
Shred carrots and red cabbage, add plenty of lemon juice, salt and pepper, toss together and set aside.
Divide the rice among serving bowls. Top with the teriyaki mixture, edamame beans, slaw, avocado slices, cucumber, spring onion and ginger. Sprinkle with the sesame seeds and serve with a wedge of lime.