I love bowl food in Winter, there's something very comforting about a steaming hot bowl after a long and cold day! This is the kind of meal I whip up mid week when I don't have much time to cook and I need a nourishing meal to warm up with. The beauty of this meal is you can substitute the vegetables and tempeh for any veggies you have in the fridge. The sauce is reminiscent ...
Mains
Coconutty Noodle Bowl
By Admin
- ¼ cup peanut butter
- 1 inch ginger, sliced
- 4 cloves of garlic
- 1 ½ tbsp Coconut Nectar
- 1 tbsp lime juice
- 3 tbsp tamari
- 2 ½ cups water
- ½ cup coconut cream
- 1 tbsp Coconut Oil
- 1 large onion, sliced
- 3 big carrots
- 1 head of broccoli, cut into small florets
- 1 package of tempeh, sliced
- 1 package of vermicelli rice noodles (enough for 4 people)
- chilli, sesame seeds and coriander to serve
- Step 11. Add the first 8 ingredients into a blender and blitz until well combined and the mixture is smooth.
- Step 22. Add the Coconut Oil to a medium sized pot over a medium heat. Fry the onion, tempeh and carrots for 5 minutes until the onion is soft and the tempeh is caramelised. Next add the broccoli and fry for a further 2 minutes.
- Step 33. Pour over the Peanut Sauce mixture and bring up to a simmer and cook until the carrots are soft.
- Step 44. While the veggie and tempeh mixture is cooking pour boiling water over the vermicelli rice noodles and stand for a few minutes then drain.
- Step 55. Divide the vermicelli into 4 bowls and spoon over the coconutty veggie mixture and garnish with chilli, sesame seeds and coriander.
