"I guess after Easter many of us will be looking for something slightly lighter to eat (I mean those cakes were just too good not to eat them) yet still packed with flavours, nourishing and filling. For me this hoisin tempeh poke bowl is exactly that. Full of flavours and textures, super delicious and packed with filling protein thanks to tempeh in a slightly sweet and tangy hoisin sauce, served with creamy avocado for healthy fats and rice. A perfect meal that is very easy to make but also super delicious and satisfying."
Vegan hoisin tempeh poke bowl
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 20mins
Cook time: 20mins
Serves or Makes: 2
Recipe Card
ingredients
For hoisin tempeh:
- 200 grams tempeh
- 6 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 3 minced garlic cloves
- 2 teaspoons grated ginger
- 1 tablespoon fresh lime juice
- 1 pinch of salt
- 1 pinch of cayenne pepper
Method
Step 1
Cook rice as per instructions.
Step 2
In a medium-sized saucepan bring some water to a boil. Add tempeh and let it steam for 10mins, then take it out and allow it to cool. Once cool enough to handle, cut it into small triangles.
Step 3
Mix all the ingredients of the marinate together in a bowl until well combined. Add tempeh, toss to coat and if possible leave for 30mins. Place tempeh on a baking tray with baking paper on it and bake for 20-25mins in a pre-heated to 180oC oven.
Step 4
In the meatime, cut and prepare all the veggies, cook edamame.
Step 5
To assemble the bowls start with placing some cooked rice in each. Top with tempeh and veggies, garnish with sesame seeds and if you wish pour some more hoisin sauce.
ingredients
For the poke bowl:
- 2 cups cooked rice
- 1 avocado
- 6 tablespoons edamame
- 1 cup shredded red cabbage
- 4 sliced radishes
- 1/2 carrot, julienned/thinly sliced
- 1/2 fresh cucumber, julienned/thinly sliced
- 1 handful of black and white seasame seeds, to garnish