Description
This vibrant bowl is a powerhouse of flavor and nutrients — smoky tempeh, crunchy veggies, creamy avocado, and a zingy peanut sauce over soft vermicelli noodles. It’s a complete, high-protein plant-based meal that’s both refreshing and satisfying.
Ingredients
Tempeh Marinade:
300g tempeh, sliced
1 tbsp soy sauce
1 tbsp mirin
1/2 tbsp sesame oil
1.5 tbsp rice malt syrup (or maple syrup)
Juice of 1/2 lime
1 tbsp sesame seeds
Salad:
2 servings vermicelli rice noodles, cooked & rinsed
200g frozen edamame, boiled
1 cucumber, julienned
1 carrot, julienned
Red cabbage, shredded
1 avocado, sliced
Mixed lettuce (big handfuls)
Handful fresh mint leaves
Toasted sesame seeds, for garnish
Peanut Sauce:
1/4 cup smooth peanut butter
Juice of 1 lime
1 tbsp maple syrup
1.5 tbsp soy sauce
1 tsp minced ginger
1 tsp minced garlic
Water to thin as needed
Instructions
Marinate tempeh in soy sauce, mirin, sesame oil, syrup, lime juice, and sesame seeds for 15–20 min.
Pan-fry or bake tempeh until golden and slightly crispy.
Cook vermicelli and edamame. Prep all veggies and greens.
Whisk together all peanut sauce ingredients until smooth. Add water to reach desired consistency.
Assemble bowls with noodles, veggies, tempeh, and sauce. Top with sesame seeds and mint.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dinner
Nutrition
- Calories: ~500
- Fat: 26g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g