Peanut Tempeh Poke Bowl

Nourishing Amy

Vegan peanut tempeh poke bowl

Serves 2


  1. Ingredients:
  2. 150g rice e.g. sushi or brown rice
  3. 120g Curry Flavoured Tempeh Pieces
  4. 160g edamame beans, thawed
  5. 1 red pepper, in strips
  6. 1 avocado, sliced
  7. 8 radishes, halved
  8. 100g mange tout
  9. 1 small handful greens, chopped
  10. 1 bunch fresh coriander, chopped
  11. 1 spring onion, sliced
  12. 2 small nori sheets, sliced
  13. Sesame seeds, black and white
  14. Peanut Satay Sauce:
  15. 3 tbsp peanut butter
  16. 1 tbsp tamari soy sauce
  17. 1 tbsp coconut milk
  18. 1 tbsp syrup
  19. 1 tbsp lime juice
  20. Salt and black pepper


  1. Cook the rice according to packet instructions and leave to rest.
  2. 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.
  3. 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.
  4. 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.

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