Description
Try this delicious summer sushi bowl as a lunch on a hot summer day. It comes together very fast, is filling but still very refreshing.
Ingredients
Scale
- 90 g tempeh
- cooked quinoa
- 50 g edamame, frozen
- 1 small carrot
- 1/2 avocado
- pickled sushi ginger
- spring onion, chopped
- rice vinegar
- soy sauce or tamari
Instructions
- Place the edamame in a little bowl to defrost.
- Cover the bottom of a medium sized pan with water, add 1 tbsp soy sauce or tamari and bring to a boil.
- Cut the tempeh into small pieces and place into the boiling water. Cook on medium heat and flip after a few min. Let it cook until the water has evaporated completely and then keep sautéeing the tempeh for a little longer.
- In the meantime, peel the carrot and use a julienne peeler to slice it up into thin strips.
- Mix 3-4 heaping tbsp of cooked quinoa with 1-2 tsp soy sauce/tamari and 1/2 tsp rice vinegar.
- Serve everything in a bowl and garnish with chopped spring onion, sliced avocado and sushi ginger.
- Cook Time: 20 minutes