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Tempura Green Bean Bowls

with Jasmine Rice, Avocado & Soy-Pickled Cucumbers

Tempura Green Bean Bowls

Crispy tempura green beans are served over fluffy jasmine rice with creamy avocado and tangy soy-pickled cucumbers for a fresh, satisfying bowl.

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Ingredients

For 2 servings

  • 1 unit Avocado
  • 6 ounce Green Beans
  • ¾ cup Jasmine Rice
  • 1 teaspoon Korean Chili Flakes
  • 1 unit Lime
  • 2 tablespoon Mayonnaise
  • 1 unit Persian Cucumber
  • 2 unit Scallions
  • 1 tablespoon Sesame Seeds
  • 2 tablespoon Sour Cream
  • 2 tablespoon Soy Sauce
  • 1 teaspoon Sriracha
  • 82 g Tempura Mix
  • 5 teaspoon White Wine Vinegar

Additional Ingredients

  • Pepper
  • Salt
  • 1.5 teaspoon Sugar
  • Vegetable Oil
Tempura Green Bean Bowls
American
PDF
DifficultyEasy
Total Time40m
Calories830
Protein13g
Carbs110g
Fat40g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥚Eggs🥛Milk🌱Soy🌾Wheat

Swaps and substitutions

For dairy-free, swap the sour cream for a plant-based alternative and use vegan mayo if needed. For egg-free or gluten-free needs, choose an egg-free tempura mix and make sure the soy sauce is a gluten-free version.

What to serve with it

Serve with extra lime wedges or a simple miso soup to round out the bowl without adding much effort. A crisp green salad or edamame works well alongside the creamy, savory flavors.

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