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
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:
- Bring water to a boil in a medium saucepan. Add in the ribboned carrots and cook for 5 minutes.
- Remove the ribbons and transfer to a bowl. Let cool for 5 minutes.
- While the ribbons are cooling, make the marinade.
- In a bowl, add the tamari, rice vinegar, olive oil, salt, and maple syrup. Whisk well to emulsify.
- When the carrot has cooled, add the marinade to the carrots and toss well to coat.
- Refrigerate overnight in an airtight ziplock bag or container.
For the Beets:
- Place the beets in a medium saucepan and cover with 2" of water.
- Bring to a boil then reduce to simmer for about 30-35 minutes.
- Pierce with a knife to check for tenderness.
- Drain beets then cover with cold water and let sit for 5-10 minutes.
- While the beets are cooling, in a medium bowl, mix together the tamari, sesame oil, rice vinegar, and sriracha. Whisk well to emulsify.
- Add the beets when they have cooled down, toss well to coat evenly. Refrigerate overnight to marinate.
For the Tofu:
- 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:
- Follow this brown rice recipe
For the Sriracha Dressing:
- Combine the sriracha and vegan mayo or vegan yogurt and mix well.
To Assemble:
- Layer brown rice first, then top with tofu, marinated beets, carrot lox, avocado, radishes, and any other veggies you choose.
- 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.
Here are the tools I used for this recipe:
