Poke Bowl-Style Salad with Kimchi and Super Green Veggie Tempeh

This poke bowl-style salad is everything a midweek lunch should be — golden pan-fried tempeh, creamy avocado, crunchy edamame and grated carrot over sushi rice, all brought together with a zingy kimchi-tahini dressing that you'll want to put on everything. It's super easy to pull together.

Ready in just 15 minutes and easy enough to throw together on a busy weekday, it's the kind of bowl you'll find yourself coming back to again and again!

Serves

Ingredients

For the Poke-bowl-style Salad

1 pouch microwave sushi rice

Small knob of ginger, grated

120g kimchi

1 avocado, sliced

120g edamame

2 carrots, grated

For the Super Green Veggie Tempeh

1 x all plants Super Green Veggie Tempeh, cut into cubes

1 tablespoon extra virgin olive oil

For the Tahini Kimchi Dressing

4 tablespoons of tahini

2 tablespoon kimchi juice

2 teaspoons soy sauce

Small knob of ginger, grated

To Serve

Sushi ginger, to serve

Sesame seeds, to serve

Method

1 Cook the sushi rice according to package instructions and set aside to cool.

2 Next, heat the olive oil in a small frying pan. Once hot, add the cubed tempeh and fry for 2-3 minutes on each side until golden, seasoning with some flaky salt.

3 To assemble the poke bowls, first add the sushi rice to bowls. Top with the cooked all plants veggie tempeh, kimchi, avocado, edamame, carrot and sushi ginger. Drizzle generously with the tahini dressing and scatter with sesame seeds to serve.

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Ready in 20 mins