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Tempeh Sushi Bowl

by skating tomato (follow)
Easy (2829)      Dinner (2225)      Healthy (1862)      Lunch (1755)      Vegetarian (1494)      Family (1475)      Quick (1369)      Simple (957)      Vegan (731)      Asian (479)     
Once an exotic Asian delicacy, sushi has well and truly found its way into the Western diet and much-loved global food landscape.

Here we've deconstructed the classic nori sushi roll to skip the sometimes annoying fiddly-ness, and to also avoid the over-reliance on the surprisingly sugar and salt laden sauces that are involved in making the rice sticky.

A perfect light, but satisfying, meal for warmer days or when you are just a bit pressed for time!

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 2

200g tempeh, sliced
1/2 cup brown rice
1 tsp ginger, minced
1 carrot, grated
1 avocado, sliced
2 nori sheets, torn
chilli flakes, to serve (optional)

Preheat oven to 175C.
Bake tempeh with a drizzle of olive oil for 10 minutes or until browned. Set aside.

Meanwhile in a small saucepan, cook the rice and ginger for 15-20 minutes over a medium heat until fluffy.

To serve, divide rice between two bowls and top with the tempeh, carrot, avocado and nori, and a light sprinkle of chilli flakes, if desired.

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