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Veggie Tempura Bowl

Course Dinner, Lunch
Cuisine Japanese
Prep Time 15 minutes
Cook Time 10 minutes
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 corn starch
  • 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

Nutrition Facts
Veggie Tempura Bowl
Amount per Serving
Calories
400
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
1
mg
0
%
Sodium
 
1858
mg
81
%
Potassium
 
831
mg
24
%
Carbohydrates
 
69
g
23
%
Fiber
 
7
g
29
%
Sugar
 
14
g
16
%
Protein
 
9
g
18
%
Vitamin A
 
9445
IU
189
%
Vitamin C
 
84
mg
102
%
Calcium
 
109
mg
11
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.