Spicy Tempeh Poke with Beetroot and Quinoa Salad
"This vegan poke is such a colourful and vibrant dish, full of fresh vegetables and subtle spice and...
One carrot, julienned
One zucchini, julienned
Handful of fresh arugula
Half an avocado, sliced
One tablespoon fresh dill, chopped
Rice paper sheets
For the sauce
Juice from one lemon
1/4 teaspoon honey
1/4 teaspoon soy sauce
Sprinkle of red chilli flakes
Working with one sheet at a time, gently dip one sheet of rice paper in a large bowl of warm water for about 3 seconds.
Remove from water and place on a damp plate. Let sit for about 10 seconds to allow the paper to absorb the water.
Place your veggies on the bottom 1/3 of the wrapper.
Begin rolling slowly over the filling while folding in the sides. Tuck the veggies in, gently but firmly.
Whisk all of the dipping sauce ingredients together and serve in a small bowl.
Serve rolls chilled and dusted with dill, although they’re still tasty at room temperature.