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Teriyaki Tempeh Poke Bowl Recipe

This vegan poke bowl uses tempeh for plant-based protein, marinated in teriyaki for flavour. Perfect for a plant-based lunch or dinner, you can swap in any vegetables you have in the fridge. 


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 


METHOD

Step 1
Combine the tempeh and 5 tbsp of teriyaki sauce in a bowl. Place in the fridge for 15 mins to marinate.

Step 2
While the Tempeh is marinating, cook rice according to pack instructions.

Step 3
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.

Step 4
Slice cucumber in halves or be creative and use a spiralizer. Cut avocado in half and slice into cubes or thin slices.

Step 5
Make the slaw:
Shred carrots and red cabbage, add plenty of lemon juice, salt and pepper, toss together and set aside.

Step 6
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.
 

Featured in this Recipe

Impulse Tempeh 200g
Biona Edamame Beans 200g



Clearspring Teriyaki Sauce 150ml