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Vegan Soba Noodle Poke Bowl

A balanced and flavorful complete meal, gluten-free.

Vegetarian Vegan Public
Course: Main course
Preparation time: 20 minutes
Energy: 850 kcal / serving

Instructions

  • 1.   1. Preheat the oven to 180°C (350°F).
  • 2.   2. Prepare the tempeh. Cut it into sticks, then cubes. Peel and dice the carrots. Dilute the miso with peanut butter and 2 tablespoons of water to obtain a smooth paste. Add peeled, deveined, and pressed garlic, 3/4 of the lemon juice, and coconut oil. Mix with the tempeh and carrot cubes. Bake for 30 minutes.
  • 3.   3. Prepare the bowl. Cook the edamame in simmering water for 10 minutes. Drain. Remove the pit and skin from the avocado and thinly slice the flesh. Arrange them to form two roses. Lightly drizzle with the remaining lemon juice. Cook the soba noodles according to the instructions. Drain them and divide them into two bowls. Whisk together soy sauce, rice vinegar, and sesame oil. Mix this sauce with the noodles. Garnish with the tempeh-carrot mixture, avocado, edamame, and sprouts.
  • 4.   4. Sprinkle with sesame seeds and serve immediately.

Ingredients for servings

  • 100 g of tempeh
  • 2 carrots
  • 1 tablespoon of miso
  • 2 tablespoon of peanut butter
  • 2 medium garlic clove
  • 1 large lemon juice
  • 2 tablespoon of coconut oil
  • 140 g of soba noodle
  • 1 large avocado
  • 120 g of edamame
  • 2 teaspoon of soy sauce
  • 2 teaspoon of rice vinegar
  • 2 teaspoon of toasted sesame oil
  • 25 g of assorted seed
  • 1 teaspoon of sesame seed
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    850 kcal
    42 %
  • Fat
    50,36 g
    72 %
  • of which saturated
    ?
    ?
  • Carbohydrates
    69,99 g
    27 %
  • of which sugar
    ?
    ?
  • Protein
    30,32 g
    61 %
  • Fibers
    ?
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.