Tempura Green Bean Bowls
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Tempura Green Bean Bowls

Tempura Green Bean Bowls

with Jasmine Rice, Avocado & Soy-Pickled Cucumbers

It’s easy being green with our chefs on your side! Yep, they’ve created a bowl that’s positively bursting with earthy green tones, from chartreuse to forest and everything in between. On top of steamy, sushi-style rice sits soy-pickled cucumber, lime-marinated avocado, scallion greens, and the kicker: tempura-coated green beans. Sure, everything tastes better battered and fried, but we have to admit: these hot, crispy beans are particularly addictive. It’s all tied together with a drizzle of creamy sriracha sauce and a sprinkle of sesame seeds. Other meals will be green with envy.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time


serving amount

¾ cup

Jasmine Rice

1 unit


2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

2 tablespoon

Sour Cream

(Contains Milk)

1 unit


82 g

Tempura Mix

(Contains Eggs, Milk, Wheat)

5 teaspoon

White Wine Vinegar

1 unit

Persian Cucumber

2 unit


2 tablespoon


(Contains Eggs)

1 teaspoon


1 teaspoon

Korean Chili Flakes

6 ounce

Green Beans

1 tablespoon

Sesame Seeds

Not included in your delivery

Vegetable Oil

1.5 teaspoon





Nutrition Values

/ per serving
Energy (kJ)3473 kJ
Calories830 kcal
Fat40 g
Saturated Fat7 g
Carbohydrate110 g
Sugar11 g
Dietary Fiber10 g
Protein13 g
Cholesterol25 mg
Sodium2400 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Medium Bowl
Small Bowl
Large Bowl
Large Pan
Paper Towel
Slotted Spoon


Cook Rice

• In a medium pot, combine rice, 1¼ cups water, and a big pinch of both salt and pepper. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 2¼ cups water.

Prep and Marinate

• Meanwhile, wash and dry all produce. • Trim and quarter cucumber lengthwise; cut crosswise into ½-inchthick pieces. Trim and thinly slice scallions, separating whites from greens. Quarter lime. • In a medium bowl, combine cucumber, scallion whites, soy sauce, juice from half the lime, and ½ tsp sugar. Season with salt and pepper. • 4 SERVINGS: Use 1 tsp sugar.

Mix and Season

• In a small bowl, combine mayonnaise, sour cream, and sriracha to taste. • Halve, pit, and peel avocado; dice into ½-inch pieces. Toss in a separate small bowl with a squeeze of lime juice to taste and a pinch of chili flakes to taste. Season with salt and pepper.

Coat Green Beans

• Pat green beans thoroughly dry with paper towels. • In a large bowl, combine tempura mix, 1 tsp salt, and 1/3 cup cold water. Stir green beans into batter until fully coated. • 4 SERVINGS: Use 2 tsp salt and 2/3 cup water. • TIP: If tempura batter is too thick (before adding green beans), stir in more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.

Fry Green Beans

• Heat a 1/3-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated green beans in a single layer. • Cook, turning once or twice, until golden brown, 4-6 minutes. Using a slotted spoon, transfer to a papertowel- lined plate. Season with salt. • TIP: To help the batter stick, don’t flip your green beans until the first side is golden brown.

Finish and Serve

• Fluff rice with a fork; stir in 1 tsp sugar and vinegar to taste. Season with salt and pepper. Divide between bowls and top with tempura green beans, marinated cucumber (discarding liquid), avocado, and sriracha mayo. Garnish with scallion greens, sesame seeds, and a pinch of chili flakes to taste. • 4 SERVINGS: Use 2 tsp sugar.

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