Easy Poke Bowl for Weight Loss - 10 Mins
This is a wonderful dish packed full of flavour, low in fat, and super easy to make. It's ideal for anyone wanting to stay in shape.
Takes 10 minutes
Serves
Ingredients
- 250 g pre-cooked brown rice
- 100 g sauerkraut
- 300 g tempeh
- 6 tbsp sweet chilli sauce
- 2 tbsp tamari
- ½ thumb-sized piece of ginger
- 1 clove garlic
- ½ a cucumber
- 5 cherry tomatoes
- 1 x 400g tin of kidney beans
- ½ cucumber
- Red onion
- 50 ml rice vinegar
Instructions
- Pickle the red onion: Peel and slice the red onion into thin strips. Place them in a mug, add the rice vinegar, and top up with water until the onion is submerged. Leave to pickle while preparing the rest of the dish.
- Heat the rice: Boil the kettle. In a bowl, add the precooked rice and cover it with boiling water to heat it up.
- Prepare the beans: Drain and rinse the kidney beans.
- Prepare the tempeh: Slice the tempeh lengthwise in half, then slice across to form 4 triangle-shaped pieces. Peel and dice the garlic and ginger.
- Cook the tempeh: Heat a non-stick frying pan over high heat. Once hot, add the tempeh and fry for about 2 minutes on each side, or until starting to brown. Add the diced garlic, ginger, and sesame seeds to the pan and toast them for a minute, until the sesame seeds start popping.
- Add sauces: Turn the tempeh and add the tamari and sweet chilli sauce. Stir the sauce around the pan and coat the tempeh evenly. Add 1 tbsp of water to prevent the sauce from sticking to the pan.
- Heat the beans: Remove the tempeh from the pan and add the kidney beans to heat them up in the same pan.
- Prepare the vegetables: Slice the cherry tomatoes and cucumber.
- Assemble the poke bowl: Drain the heated rice and divide it between two bowls. Divide the sauerkraut, cucumber, tomatoes, and kidney beans equally between the bowls. Place 2 pieces of tempeh in each bowl. Garnish with pickled red onion and serve.