Ginger Tempeh Poke Bowl with Grilled Pineapple

Ingredients

• Tempeh

  8 oz or 227g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Avocado oil

  100g

• Lime juice

  Raw

  2 tbsp or 30g

• Maple syrups

  2 tbsp or 40g

• Ginger root

  Raw

  2 tbsp or 12g

• Pineapple

  Raw, all varieties

  8 slice, medium or 672g

• Edamame

  Frozen, unprepared

  ½ cup or 59g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Cucumber

  Peeled, raw

  1 cup, sliced or 119g

• Carrots

  Raw

  1 cup grated or 110g

• Beans

  Kidney, mature seeds, sprouted, raw

  1 cup or 184g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Sesame seeds

  Seeds, whole, roasted and toasted

  100g

Directions

1. If your tempeh comes frozen, take it out of the fridge to defrost before you begin the recipe.
2. Place tempeh in a saucepan filled with about 3-4 inches of water and bring to boil. Cover and let simmer for 10 minutes.
3. While tempeh is cooking, combine soy sauce, avocado oil, lime juice, maple syrup, and grated ginger in a bowl and stir until combined.
4. Remove tempeh from the saucepan, cut into cubes or triangles,and place covered in the marinade overnight. (or for at least 2 hours)
5. Once tempeh is marinated, grill it on the bbq, or cook it in a saucepan on medium heat, about 2-3 minutes on each side. You can also put the pineapple on the grill at the same time, for about 2 minutes on each side.
6. Cook rice according to package directions.
7. To assemble bowls, place rice on the bottom, and top with tempeh, pineapple, edamame, avocado, cucumber, carrots, bean sprouts, ginger and cilantro. Sprinkle sesame seeds and squeeze some lime on top if desired.

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