Low Fat Tempura Vegetables

Crispy, golden, and surprisingly guilt-free, this Low Fat Tempura Vegetables recipe transforms your favorite veggies into a healthier alternative to the classic deep-fried dish. Featuring zucchini sticks, sweet potato rounds, carrot matchsticks, and tender broccoli florets, each piece is coated in a light, airy batter made with cold sparkling water for that signature crunch. Instead of frying, these tempura vegetables are baked to perfection using avocado oil cooking spray for a delicate crisp without the added fat—perfect for health-conscious foodies. Ready in just 35 minutes, this oven-baked tempura pairs beautifully with low-sodium soy sauce or a zesty ponzu dip, making it an ideal appetizer or side dish for any occasion. Embrace this lighter twist on a Japanese favorite and enjoy all the flavor without the guilt!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 medium Zucchini
• 1 small Sweet potato
• 2 medium Carrots
• 1 cup Broccoli florets
• 0.5 cup Plain all-purpose flour
• 0.25 cup Cornstarch
• 0.5 teaspoon Baking powder
• 0.5 teaspoon Sea salt
• 0.75 cup Cold sparkling water
• 2 pieces Ice cubes
• 1 bottle Avocado oil cooking spray

Directions

Step 1

Prepare the vegetables by washing them thoroughly. Cut the zucchini into thin sticks, sweet potato into thin rounds, carrots into matchsticks, and separate broccoli into small florets. Pat them dry using a clean kitchen towel.

Step 2

In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, and sea salt.

Step 3

Add the cold sparkling water to the flour mixture while whisking gently. Avoid over-mixing; the batter should be thin and slightly lumpy. Add the ice cubes to keep the batter extra cold.

Step 4

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Spray the parchment lightly with avocado oil cooking spray.

Step 5

Dip the prepared vegetables into the batter one at a time, ensuring they are fully coated. Shake off any excess batter.

Step 6

Arrange the coated vegetables on the prepared baking sheet, leaving space between each piece.

Step 7

Lightly spray the tops of the vegetables with avocado oil cooking spray.

Step 8

Bake in the preheated oven for 12-15 minutes, flipping the vegetables halfway through the cooking time. The tempura should be golden and crisp around the edges.

Step 9

Remove from the oven and serve immediately with your favorite dipping sauce, such as a low-sodium soy sauce or a citrus ponzu.

Nutrition Facts

Serving size	(1076.3g)

Amount per serving	% Daily Value*
Calories	2438.0

Total Fat 195.0g	0%
Saturated Fat 1.4g	0%
Polyunsaturated Fat 1.6g
Cholesterol 3mg	0%
Sodium 3557.8mg	0%
Total Carbohydrate 111.7g	0%
Dietary Fiber 11.7g	0%
Total Sugars 26.5g
Protein 14.2g	0%

Vitamin D 0IU	0%
Calcium 149.6mg	0%
Iron 4.7mg	0%
Potassium 1120.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 77.7%

Protein: 2.5%

Carbs: 19.8%