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Peanut Tempeh Poke Bowl

Nourishing Amy

Vegan peanut tempeh poke bowl

Serves 2

Ingredients

Ingredients:
150g rice e.g. sushi or brown rice
120g Curry Flavoured Tempeh Pieces
160g edamame beans, thawed
1 red pepper, in strips
1 avocado, sliced
8 radishes, halved
100g mange tout
1 small handful greens, chopped
1 bunch fresh coriander, chopped
1 spring onion, sliced
2 small nori sheets, sliced
Sesame seeds, black and white
Peanut Satay Sauce:
3 tbsp peanut butter
1 tbsp tamari soy sauce
1 tbsp coconut milk
1 tbsp syrup
1 tbsp lime juice
Salt and black pepper

Method

Cook the rice according to packet instructions and leave to rest.
Prepare all the vegetables, steaming the mange tout if desired and frying off the tempeh pieces in a little oil if you prefer them warm.
Prepare the peanut satay sauce by stirring the ingredients together and adding 1-2 tbsp of water to thin. Taste and adjust the seasoning with salt and black pepper.
To serve the poke bowls, arrange all the vegetables on a bed of rice and top with the tempeh pieces, a drizzling of peanut satay sauce, some fresh coriander, spring onion, nori sheet pieces and sesame seeds.

Recipe provided by: www.plant-power.co.uk

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