Vegan Poke Bowl

This vegan, nutritious poke bowl filled with lots of veggies and a sriracha dressing is so delicious and addicting.  A one-bowl recipe with so many beautiful ingredients and easy to make is a perfect meal that is customizable for your palate.

A poke bowl in Hawaiian is usually meant as a meal that has chunks of marinated fish brought together with rice, vegetables and a dressing.  Though it is a Hawaiian-American dish, the flavors are influenced from Japanese cuisine which is a favorite in our home.

I wanted to make a vegan version of a traditional poke bowl, so I chose to marinate beets, and use toasted tofu instead of the fish.  Carrot lox was an amazing addition also to this bowl.  Here are all of the ingredients I used to make this bowl:

• Marinated Beets – marinated beets have a similar texture and color to tuna poke:  smooth and buttery.  Mixed with a poke sauce, they pick up the flavors of tamari, sesami, and sriracha.
• Tofu – crispy tofu chunks are the perfect addition for protein in this bowl. You can also add edamame or tempeh.
• Carrot Lox – This is a great way to add a crunchy texture, and a bit of fishy flavor without the fish.  If you don’t have time to prep the carrot lox, feel free to substitute it with seaweed salad.
• Brown Rice – this is a great base for your bowl and soaks up all of the flavors of the different ingredients.  For a gluten free option, substitute with Quinoa instead.
• Veggies & Fruits – I used radishes and avocados, but there are so many other vegetables that can be added.  Think purple cabbage, cucumbers, peas, and mung bean sprouts.
• Dressing – a Sriracha Mayo dressing is the perfect topping to bring this bowl together.  Use vegan mayo or vegan yogurt to make the dressing – both work well.
• Garnishes – use sesame seeds, jalapenos, lemon wedges, or cilantro to garnish this bowl for the finishing touch.

So what are you waiting for?  Give this delicious bowl a try and tag me with your creations!

Vegan Poke Bowl

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September 17, 2021

by Sapna

Category Vegetarian

Prep Time

15 minutes

Cook Time

35 minutes

Wait Time

8 minutes

Total Time

50 minutes

Ingredients

For the rice:

• 1 c brown rice
• 2 c water
• 1/2 tsp salt

For the Carrot Lox:

• 1 large carrot, ribboned
• 2 tsp tamari
• 1 Tbsp rice vinegar
• 2 Tbsp Olive Oil
• 1/4 tsp salt
• 1 tsp maple syrup

For the Beets:

• 2 medium sized beets, peeled and cubed
• 3 Tbsp tamari
• 1 Tbsp sesame oil
• 1 Tbsp rice vinegar
• 1 tsp sriracha sauce

For the Tofu:

• 7 oz firm tofu, cubed
• 1 tbsp Olive Oil

For the Sriracha Dressing:

• 1 Tbsp Sriracha
• 2 Tbsp Vegan Mayo or Vegan Yogurt

For the Veggies & Toppings:

• 3-4 radishes, trimmed and sliced
• 1 avocado, sliced
• 1 tsp sesame seeds
• Optional: cucumber, purple cabbage, edamame

Instructions

For the Carrot Lox:

1. Bring water to a boil in a medium saucepan. Add in the ribboned carrots and cook for 5 minutes.
2. Remove the ribbons and transfer to a bowl. Let cool for 5 minutes.
3. While the ribbons are cooling, make the marinade.
4. In a bowl, add the tamari, rice vinegar, olive oil, salt, and maple syrup. Whisk well to emulsify.
5. When the carrot has cooled, add the marinade to the carrots and toss well to coat.
6. Refrigerate overnight in an airtight ziplock bag or container.

For the Beets:

1. Place the beets in a medium saucepan and cover with 2" of water.
2. Bring to a boil then reduce to simmer for about 30-35 minutes.
3. Pierce with a knife to check for tenderness.
4. Drain beets then cover with cold water and let sit for 5-10 minutes.
5. While the beets are cooling, in a medium bowl, mix together the tamari, sesame oil, rice vinegar, and sriracha. Whisk well to emulsify.
6. Add the beets when they have cooled down, toss well to coat evenly. Refrigerate overnight to marinate.

For the Tofu:

1. Heat oil in a nonstick skillet. Add the tofu cubes and cook until all the sides are crispy. Remove to a plate.

For the Brown Rice:

1. Follow this brown rice recipe

For the Sriracha Dressing:

1. Combine the sriracha and vegan mayo or vegan yogurt and mix well.

To Assemble:

1. Layer brown rice first, then top with tofu, marinated beets, carrot lox, avocado, radishes, and any other veggies you choose.
2. Drizzle with Sriracha Dressing and garnish with sesame seeds.

Notes

**Soy sauce can be substituted for tamari, however, soy sauce is not gluten free. 
**Regular mayo or yogurt may be used for the dressing if you are ok with eggs and dairy in your diet.

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beets,

Clean Eating,

Eat your colors,

Gluten Free,

Healthy,

make ahead,

nut free,

Poke Bowl,

Protein,

Vegan,

Vegan Asian,

vegetarian,

Veggies

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