Summer Roll-Bowl
- asia kitchen, bowl, Recipe, snacks, summerrolls, tempeh, vegan
approx. 20 min.
Summer Roll-Bowl
Number of portions
-
For the bowl
- 80 g rice noodles
- 1 Carrot
- 0.25 Cucumber
- 0.5 Paprika
- 0.5 Avocado
- 0.5 Pck. tempeh teriyaki
- For the sauce
- 1 Tbsp peanut butter
- 0.5 Garlic clove
- 0.25 cm piece of ginger
- 0.5 Tbsp date syrup
- 1 tablespoon lime juice
- 2 Tbsp water (possibly more)
- Peanuts, black sesame seeds
Description
We love summer rolls. But let's be honest - who always has time to roll them?
This summer roll bowl is just the thing!
Preparation
Cook the rice noodles according to the packet instructions. Finely slice the carrots, cucumber and bell pepper.
Dice the tempeh and fry in oil until golden brown.
For the sauce, finely chop the garlic and ginger and mix with the remaining ingredients to make a creamy sauce. If the sauce is very thick, add a little more water.
Mix the rice noodles with the vegetables and peanut sauce and arrange on plates.
Place the fried tempeh cubes and avocado strips on top. Top the bowl with chopped peanuts and black sesame seeds.
