Vegan Hawaiian Poke Bowl with Teriyaki Sauce

Name: Vegan Hawaiian Poke Bowl with Teriyaki Sauce | KitchenAid US
Prep time: 0
Cook time: 0
Total time: 0
Yield: 4
Ingredients: 1 teaspoon garlic, freshly grated; 2 teaspoons ginger, freshly grated; 4 tablespoons mirin; 4 tablespoons soy sauce; 2 tablespoons of honey or maple syrup; 1/4 nori sheet, cut into thin stripes; 1 teaspoon of sesame seeds; 8 ounces tempeh, thinly sliced and cut diagonally in a triangle shape; 2 tablespoons olive oil; 4 slices of pineapple ring; 4 cups of cooked mixed rice (black and brown); 2 cups edamame, cooked; 1 medium-sized red onion; 1/2 cucumber; 2 medium-sized carrots; 1/2 red bell pepper

KitchenAid Chef

Serving

Ingredients

1 teaspoon garlic, freshly grated

2 teaspoons ginger, freshly grated

4 tablespoons mirin

4 tablespoons soy sauce

2 tablespoons of honey or maple syrup

1/4 nori sheet, cut into thin stripes

1 teaspoon of sesame seeds

8 ounces tempeh, thinly sliced and cut diagonally in a triangle shape

2 tablespoons olive oil

4 slices of pineapple ring

4 cups of cooked mixed rice (black and brown)

2 cups edamame, cooked

1 medium-sized red onion

1/2 cucumber

2 medium-sized carrots

1/2 red bell pepper

Step by step

To prep the vegetables, attach the KitchenAid® Food Processor Attachment to the power hub of the KitchenAid® Stand Mixer. Use the dicing disc for the red peppers, julienne disc for the carrots, and the slicing disc for the cucumber and red onions. Separate the vegetables once they are prepped.
Now it’s time to grill the tempeh and pineapple. Heat a griddle until medium high and then add the slices of pineapple. Turn the heat down to medium and grill until the bottom of the pineapple rings have griddle marks. Remove the pineapple rings from the griddle and let them cool slightly. Slice the rings in half and place them on the rice next to the veggies.
Give the griddle a quick rinse and dry it with a towel. Heat the griddle with medium high heat. When the griddle is hot, add 2 tablespoons of olive oil and the tempeh triangles. Fry both sides until they have brown griddle marks and are cooked through. Take them out from the pan and set aside.
Divide the rice mixture in four serving bowls. Place the vegetables over the rice and sort by type.
To make the teriyaki sauce, put all the ingredients from the sauce into a mixing bowl and whisk together. Then pour it into a small saucepan and bring it to boil with medium high heat. Once the sauce starts to bubble, add the tempeh triangles and cook together for another 5 minutes until the sauce has thickened. Place the tempeh over the rice.
Drizzle the remaining teriyaki sauce over the bowl and top with sesame seeds and nori strips. That’s it! Easy peasy!