FreshMeal Planner

Mushroom & Zucchini Tempura Bowls

with Sesame Scallion Rice, Quick-Pickled Cucumber & Sweet Heat Sauce

Mushroom & Zucchini Tempura Bowls

Crispy mushroom and zucchini tempura top sesame scallion rice with quick-pickled cucumber and a sweet heat sauce for a fresh, crunchy bowl with bold flavor.

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Ingredients

For 2 servings

  • 4 ounce Button Mushrooms
  • 1 teaspoon Garlic Powder
  • ¾ cup Jasmine Rice
  • 1 teaspoon Korean Chili Flakes
  • 4 tablespoon Mayonnaise
  • 1 unit Persian Cucumber
  • 5 teaspoon Rice Wine Vinegar
  • 2 unit Scallions
  • 1 tablespoon Sesame Seeds
  • 2 ounce Sweet Thai Chili Sauce
  • 82 g Tempura Mix
  • 1 unit Zucchini

Additional Ingredients

  • 1 tablespoon Butter
  • Pepper
  • Salt
  • ½ teaspoon Sugar
  • 1 teaspoon Vegetable Oil
Mushroom & Zucchini Tempura Bowls
Asian
PDF
DifficultyHard
Prep Time10m
Total Time40m
Calories910
Protein12g
Carbs116g
Fat47g
Tags:
Veggie
⚠️Allergens:
🥚Eggs🥛Milk🌾Wheat

Swaps and substitutions

For egg-free and dairy-free needs, swap the mayonnaise-based topping for a vegan mayo or a tahini drizzle. To avoid wheat, use a gluten-free tempura mix and check the sweet chili sauce for any gluten-containing thickeners.

What to serve with it

Serve these bowls with extra crisp vegetables or a simple green salad to lighten the rich tempura and sweet-spicy sauce. A chilled cucumber drink or iced green tea also works well alongside the sesame rice and bright pickles.

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