Sesame Tempeh Poke Bowl with Satay Sauce

HIGH PROTEIN PLANT BASED POKE BOWL

This is such a nutrient dense bowl - filled to the brim with protein from the tempeh and the edamame beans, then healthy fats with that delicious creamy satay sauce. I love adding some pickled ginger on top for a little tang. This bowl ticks all the boxes, serve with rice or even noodles - it’s the perfect meal to leave you feeling very satisfied.

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INGREDIENTS

Tempeh:
1 block tempeh
1 tbsp teriyaki
1 1/2 tbsp tamari
1 tsp maple syrup
1 tbsp sesame oil
1 tbsp rice wine vinegar
1 tsp miso
2 tbsp sesame seeds

Satay:
1/4 cup peanut butter
1 tsp minced ginger
1 tbsp tamari
1 tsp rice wine vinegar
1 tsp sesame oil
2 tsp coconut sugar (or maple)
1 tsp sriracha (optional)
Juice 1/2 lime
1/4 - 1/2 cup water

Bowl:
Brown rice
Edamame beans
Carrot sliced into ribbons.
Pickled ginger/onion
Avocado

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DIRECTIONS

Mix all the tempeh sauce ingredients into a shallow dish. Slice the tempeh into strips and marinate for 2 hours/overnight or place in the oven on the lowest heat for 30 mins.
Whisk all the satay sauce ingredients except water in a small pot over low heat, slowly add water but by bit until you reach the consistency you like.
Take off heat.
Prepare the rest of the bowl ingredients.
When tempeh is done, take each slice and coat in sesame seeds, (reserve liquid).
Place back in the oven and bake on 180C for 30 mins, flipping them halfway.
I love to mix the marinating liquid with the brown rice for some extra flavour, or you can drizzle over the top.