Vegetable Tempura Bowl

Ginger Carrot Dressing: https://raymonds.recipes/ginger-carrot-dressing/

Wasabi Lime Dressing: https://raymonds.recipes/wasabi-lime-dressing/

Veggie Tempura Bowl

Prep Time15 mins
Cook Time10 mins
Course: Dinner, Lunch
Cuisine: Japanese
Servings: 1 bowl
Calories: 400kcal

Ingredients

The Salad

  • 1/3 cucumber chopped
  • 1 cup purple cabbage shredded
  • 1/4 cup Ginger Carrot Dressing see above for recipe
  • sesame seeds for garnish

The Tempura Vegetables

  • 50-60 g sweet potato 3 x 1/8" discs
  • 20-25 g zucchini 3 x 1/8" discs
  • 25-40 g broccoli 3 x florets

The Tempura Batter

  • 5 tbsp flour
  • 5 tbsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sparkling water
  • vegetable oil

The Rest

  • 1/4 cup Wasabi Lime Dressing recipe above
  • 1/4 cup rice cooked to package directions
  • 1 tsp rice vinegar
  • 1/3 cup nori
  • 1-2 tbsp pickled ginger roughly chopped

Instructions

The Salad

  • Toss all ingredients together in a small mixing bowl to fully coat

The Tempura

  • Bring a pot of oil 2-3" deep up to 325F
  • Combine all the batter ingredients in a medium sized mixing bowl and whisk until smooth
  • using tongs or chop sticks dip the vegetables into the batter and fry in the oil in batches of 2 or 3 for 60 – 90 seconds. Allow to cool on a wire rack or paper towel.

The Rest

  • After the rice is cooked and drained, mix in the tsp of vinegar
  • build the bowl- rice, salad, nori, tempura and the wasabi lime dressing on the side for dipping.

Notes

Pro Tip: when the tempura is done, poor the remaining wasabi lime dressing over the other ingredients!

Nutrition

Calories: 400kcal | Carbohydrates: 69g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1858mg | Potassium: 831mg | Fiber: 7g | Sugar: 14g | Vitamin A: 9445IU | Vitamin C: 84mg | Calcium: 109mg | Iron: 4mg