Veggie Tempura Rice Bowls
with Pickled Radishes & Shallot, Curry Mayo & Umami Ginger Sauce
Calories
:
1100 kcalProtein
:
16g proteinTotal
:
45 minutesDifficulty
:
HardVeggie
Allergens:
- Soy
- Wheat
- Eggs
- Milk
Zucchini, bell pepper, and sweet potato rounds are dipped in a light tempura batter and shallow-fried until golden and crisp. Quick-pickled radishes and shallot add a bright, tangy contrast, while curry mayo and umami ginger sauce offer two bold dipping options. Serve everything over fluffy jasmine rice for a satisfying vegetarian meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
10 teaspoon
Rice Wine Vinegar
1 unit
Zucchini
1 unit
Sweet Potato
4 tablespoon
Umami Ginger Sauce
(Contains: Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains: Eggs)
164 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
3 unit
Radishes
1 unit
Bell Pepper
¾ cup
Jasmine Rice
1 unit
Shallot
3 ounce
Japanese-Style Golden Curry Paste
(Contains: Soy)
Not included in your delivery
2 teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
½ teaspoon (tsp)
Sugar
Nutrition Values
per serving
Calories1100 kcal
Fat34 g
Saturated Fat5 g
Carbohydrate181 g
Sugar32 g
Dietary Fiber8 g
Protein16 g
Cholesterol15 mg
Sodium3400 mg
Potassium980 mg
Calcium90 mg
Iron2.1 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.
Utensils
•Large Bowl
•Large Pan
•Paper Towel
•Plastic Wrap
•Small Bowl
•Small pot
•Tongs
Cooking Steps
1
- Wash and dry produce.
- In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
- Keep covered off heat until ready to serve.
2
- While rice cooks, trim and slice radishes into ¼-inch-thick rounds. Halve, peel, and thinly slice shallot. Trim and slice zucchini crosswise on a diagonal into ½-inch-thick rounds. Halve, core, and slice bell pepper into ½-inch-thick strips. Slice sweet potato into ¼-inch-thick rounds.
3
- In a small bowl, combine curry paste and mayonnaise.
- In a separate small bowl, combine umami ginger sauce and half the vinegar.
4
- In a third small microwave-safe bowl, combine radishes, shallot, remaining vinegar, 1 TBSP water, ½ tsp sugar, and a pinch of salt (2 TBSP water and 1 tsp sugar for 4 servings); cover with plastic wrap and microwave for 40-60 seconds.
- Stir and set aside to pickle until ready to serve.
5
- In a large bowl, combine tempura batter mix, ⅔ cup cold water (1⅓ cups for 4 servings), and salt (we used ½ tsp; 1 tsp for 4) until smooth. TIP: If mixture seems too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.
- Pat zucchini very dry with paper towels; stir zucchini and bell pepper into batter until fully coated.
6
- Heat a ⅓-inch layer of oil in a large, heavy-bottomed 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 zucchini and bell pepper in a single layer (let excess batter drip off into the bowl). Reserve remaining batter for next step. Cook coated zucchini and bell pepper, turning with tongs, until golden brown, 2-3 minutes per side. TIP: Lower heat if beginning to brown too quickly.
- Transfer zucchini and bell pepper to a paper-towel-lined plate; immediately season with salt. Remove pan from heat.
7
- Dip sweet potato into bowl with remaining batter until coated.
- Return pan with oil to medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated sweet potato in a single layer (let excess batter drip off into the bowl). Cook until crisped and lightly browned, 2-3 minutes per side.
- Transfer to paper-towel-lined plate and immediately season with salt.
- Divide tempura veggies, rice, and pickled veggies (draining first) between bowls. Serve with curry mayo and umami ginger sauce on the side for dipping.
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