Japanese Vegetable Tempura Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 35 min · Beans · vegetarian, vegan, dairy-free
487 cal
8g protein
80g carbs
15g fat
per serving · estimated
Ingredients
- 1 medium Carrots
- 1 large Sweet Potatoes
- 100 g Green Beans
- 1 cup Vegetable Oil
- 1/2 cup All-purpose Flour
- 1/4 cup Cornstarch
- 1/2 cup Cold Sparkling Water
- 2 cups Cooked Rice
- 1/4 cup Soy Sauce
- 1 tbsp Sesame Seeds
- 2 stalks Scallions
Method (tap to check — screen stays awake)
- Prepare the vegetables: peel and slice carrots and sweet potatoes into thin strips, trim the ends of green beans.
- In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
- Make the tempura batter by whisking together flour, cornstarch, and cold sparkling water until smooth.
- Dip the vegetables into the batter, allowing excess to drip off, then carefully fry in hot oil until golden and crispy (about 3-4 minutes).
- Remove tempura from oil and drain on paper towels.
- Warm cooked rice in a large bowl, then top with tempura vegetables.
- Drizzle soy sauce over the bowl, sprinkle with sesame seeds and chopped scallions.
- Serve immediately for a crispy, flavorful vegetarian Japanese lunch.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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