Crispy Tempura Green Bean Bowls with Jasmine Rice, Avocado &Amp; Soy-Pickled Cucumbers

These tempura green bean bowls are a feast for the senses. Crispy, golden tempura green beans sit atop a bed of fluffy jasmine rice, alongside creamy lime-marinated avocado and tangy soy-pickled cucumbers. A drizzle of spicy sriracha sauce and a sprinkle of sesame seeds tie everything together for a bowl that’s as beautiful as it is delicious.

Perfect for a weeknight dinner, this vegetarian recipe comes together in about 40 minutes. The combination of textures-crunchy tempura, smooth avocado and tender rice-makes every bite exciting. Plus, the pickled cucumbers add a bright, refreshing contrast to the rich flavors. Get ready to fall in love with green!

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions. Fluff with a fork and set aside.
2. While the rice cooks, prepare the pickled cucumber: Thinly slice the mini cucumber. In a small bowl, combine 2 tablespoons soy sauce, 1 teaspoon white wine vinegar and 1 teaspoon Korean chili flakes. Add the cucumber slices and toss to coat. Set aside to pickle.
3. Make the sriracha sauce: In another small bowl, mix together 2 tablespoons mayonnaise, 2 tablespoons sour cream, 1 teaspoon sriracha and a squeeze of lime juice. Season with salt and pepper to taste. Set aside.
4. Prepare the avocado: Halve the avocado, remove the pit and scoop the flesh into a bowl. Mash lightly with a fork, then season with salt, pepper and a squeeze of lime juice. Set aside.
5. Make the tempura batter: In a medium bowl, whisk the tempura batter mix with 1/2 cup cold water until smooth. The batter should be thin and lump-free.
6. Heat about 2 inches of oil in a deep pot or skillet to 350°F (175°C). While the oil heats, trim the green beans if needed.
7. Dip the green beans into the tempura batter, letting excess drip off. Fry in batches until golden and crispy, about 2-3 minutes. Drain on paper towels and season with salt immediately.
8. Assemble the bowls: Divide the cooked rice among serving bowls. Top with the lime-marinated avocado, pickled cucumbers and crispy tempura green beans. Drizzle with the sriracha sauce and garnish with sliced scallions and sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use frozen green beans?

Fresh green beans work best for tempura, but if using frozen, thaw and pat them completely dry before battering to avoid excess moisture.

What can I substitute for tempura batter mix?

You can make a simple batter with 1 cup all-purpose flour, 1 cup ice-cold water and 1 egg yolk. Mix until just combined; lumps are okay.

How do I reheat leftover tempura green beans?

Reheat them in an air fryer or oven at 400°F for 5-7 minutes to restore crispiness. Avoid microwaving as it will make them soggy.