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Poke with spicy tempeh, beetroot and quinoa salad

This healthy Hawaiian poke recipe uses spicy tempeh instead of traditional fish for a meat-free, vegan-friendly way to 1 of your 5-a-day.

Serves 4

Prep Time 10 min

Cooking Time 20 min


  • For the poke:
  • 1tsp garlic powder
  • 1tsp onion powder
  • 1tsp paprika
  • 1tsp chilli powder
  • Zest 1 lemon
  • 200g tempeh
  • Cooking oil spray, to grease


  • For the salad:
  • 1 cooked beetroot (not pickled), diced into 1cm pieces
  • 50g canned chickpeas in water, drained
  • Handful spinach, torn
  • 1 carrot, julienned
  • 1tsp white sesame seeds, toasted
  • 50g quinoa, cooked and cooled
  • 1 roasted red pepper from a jar in brine, drained and diced into 5mm pieces


  • For the dressing:
  • 3tsp Tabasco 
  • 60ml olive oil
  • Juice 1 lime
  • 1tsp mirin (from the world food aisle at supermarkets)
  • 1tsp reduced-salt soy sauce
  • 1 garlic clove, crushed
  • 1 shallot, crushed


  1. Heat the oven to 180°C/160°C fan/gas 4. Combine the dry spices and lemon zest in a small bowl. Cut the tempeh into 2cm cubes, then dust all over with the spice mixture and put on a lightly oiled baking tray. Roast in the oven for 20 min.
  2. Put all the salad ingredients in a large bowl. Whisk together the dressing ingredients in a small bowl or jug, then pour over the salad and gently toss to combine.
  3. Divide the salads among 4 bowls, then scatter the roasted tempeh on top.

Recipe from Pokē: Hawaiian-Inspired Sushi Bowls by Celia Farrar and Guy Jackson (Hardie Grant, £12.99) Photo: Matt Russell

Nutrition per serving

Read more on how we calculate nutrition.
313 14.3g 19g 2.4g 7.2g 8.4g 0.4g 112mg 17.4g 3.3mg

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