Tempeh Poke Bowl with Sunflower Satay Sauce
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 1
Calories: 737 kcal
Ingredients
- 1/4 cup wild rice cooked
- 1 carrot sliced
- 1-1/2 cups leafy greens
- 1/8 small cabbage sliced
- 1 small cucumber sliced
- 1/8 red onion sliced
- 1 Tbsp. sesame oil
- 1 pkg. tempeh sliced
- 1 tsp. minced garlic
- 1/2 tsp. garlic salt
- 2 tsp. sesame seeds
- 1/4 cup fresh cilantro
Satay sauce
- 3 Tbsp. SunButter Sunflower Butter
- 2 tsp. vegan butter melted, or oil
- 1 tsp. garlic minced
- 2 tsp. fresh ginger diced
- 1 tbsp. hot sauce
- 1/2 Tbsp. Braggs Apple Cider Vinegar
- 2 Tbsp. coconut sugar
- 1/4 tsp. Redmond Real Salt Sea Salt
- Juice of 1/2 lime
- 1 Tbsp. Bragg Liquid Aminos
- 1/2 tsp. red chili flakes
- 1 tsp. sesame oil
Instructions
-
In steamer, steam carrots until tender, remove and let cool.
-
In large bowl, combine cabbage, red onion, lettuce, steamed and cooled carrots and cooked rice.
-
In separate mixing bowl, combine all ingredients for satay sauce and mix together until smooth and fully incorporated.
-
Heat oil in sauté pan on high heat. Add garlic and stir fry about 1 minute, then add tempeh and stir fry about 2 minutes.
-
To pan, add 2/3 satay sauce, stir until well combined and cook additional 3 minutes.
-
Sprinkle sesame seeds over tempeh, remove from pan and add to bowl. Pour more sauce over bowl for extra flavor.
-
Finish with sprinkle of cilantro and squeeze of lime juice.
Recipe Notes
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Nutrition Facts
Tempeh Poke Bowl with Sunflower Satay Sauce
Amount Per Serving
Calories 737
Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 8g40%
Trans Fat 0.04g
Polyunsaturated Fat 13g
Monounsaturated Fat 12g
Sodium 774mg32%
Potassium 1446mg41%
Carbohydrates 105g35%
Fiber 11g44%
Sugar 34g38%
Protein 23g46%
Vitamin A 13791IU276%
Vitamin C 104mg126%
Calcium 319mg32%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.