Bali bowl
with marinated tempeh, peanuts and sambal sauce
This bali bowl consists of whole-grain basmati rice, a mix of vegetables, tempeh marinated in a Balinese way, peanuts and a spicy sambal sauce with fresh tomatoes. A plate full of energy, but nice and light.
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Nice and quick!
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Vegan
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
wheat, peanut, soya, gluten, sesame
Utensils:
(Hand) blender
Ingredients
Tempeh
Red cabbage
Carrot
Peeled peanuts
Brown basmati rice
Fresh basil
Plum tomato
Agave syrup
Sambal oelek
Lime
Sesame oil
Soy sauce
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2628
628
23
3
93
12
11
24
0
537
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Place the rice in a pot with plenty of water. Bring the water to a boil and let it cook for 15-20 minutes until the rice is tender. Drain the water and set aside.
2.
Cut the tempeh into small cubes of about 1/2cm. Marinate the cubes in a bowl with the soy sauce, agave syrup and pepper to taste for at least 10 minutes. Drain the liquid and keep the liquid aside. Heat 1 tablespoon of oil in a frying pan and sauté the tempeh until golden brown. Turn off the heat and finish by adding the remaining soy sauce and agave syrup. Set aside.
3.
For the dressing: mix the lime juice with the sesame oil and season to taste.
4.
Cut the cabbage and carrot into very thin strips or use a peeler to do so. Season the vegetables with the dressing.
5.
Chop the tomato and place it together with the sambal sauce in a mixing jar. Blend it with a hand blender to a smooth sauce.
6.