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Rice Paper Roll in a Bowl

Rice Paper Roll in a Bowl
Serves: 1 serving
Inspired by one of my favourite rice paper rolls I always buy after yoga! I added tempeh and avocado for extra nutrition and satiety. The true star of the show here are the Shiitake mushrooms - these babies are antimicrobial and anti-inflammatory, containing vitamins, minerals and enzymes that improve immune function. They also boast chemical compounds that protect your DNA from oxidative damage, and are a source of B vitamins and small amounts of vitamin D. Underrated wonder foods! I used chia seeds for a little subtle crunch and extra healthy fats. You will love this with the creamy dressing. Enjoy!

Ingredients

For: 1 serving
  • Standard serving size (50-60g) Rice noodles  cooked according to package
  • 1/4  avocado  sliced
  • 1  carrot  julienne
  • 3 small radish  thinly sliced
  • 100g  tempehs  sliced and pan-fried in Tamari 3 mins each side
  • 5  shiitake mushroomss  sliced
  • 1 cup spinach  chopped
  • 1/4 cup mint leaves 
  • 1 tbsp chia seeds 

DRESSING

  • 1 tbsp tamari 
  • 1 tbsp  tahini 
  • 1/2  lemon  juice only
  • 1 tsp coconut vinegar / Apple cider vinegar 
  • 1 tsp sesame oil  (optional)

Instructions

  1. Cook noodles according to packet and tempeh as instructed above, whilst you prepare veggies.
  2. Shake all dressing ingredients together in a jar, until smooth.
  3. Throw the noodles into a bowl (warm or chilled) and mix with the chia seeds and 1/2 the dressing.
  4. Toss through the vegetables until well combined.
  5. Add the tempeh and avocado and drizzle the other half of the dressing on top.
  6. Serve!

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