One of the boys favourite meals at the moment is tempura veggies and rice. It’s super quick to whip up and I feel good that they are eating a wide variety of veggies – even if they are fried. I try and do some prep on the weekend, so that when I come home from work – I can get the dinner on the table in approximately 20 minutes. And I have found that if I pre-chop all the veggies on Sunday, then I can make my time frame.

Once all your veggies are prepped, then all you need to do is pop on some rice, eat up the oil, whisk up the batter and prepare our super simple sauce.

This is a really simple dipping sauce that we love with our tempura – it consists of sesame oil, rice wine vinegar, soy sauce, fresh ginger and spring onions.

I think the boys liked the sweet potato, broccoli and the carrot the best. They probably didn’t eat the eggplant and the red capsicum as much – but it doesn’t matter because they are my favourites.

SIMPLE DIPPING SAUCE
1 tsp sesame oil
2 tbsps rice wine vinegar
2 tbsps soy sauce
1 tbsp fresh ginger
2 spring onions.

Grate the ginger on a microplane. Whisk together all the ingredients and serve with crispy tempera and steamed rice.

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.