This dish turned out to be really good! It started out as a poke bowl, but somewhere along the line I had a craving for some miso broccoli. A poke bowl doesn’t traditionally have warm food elements in it, but this was a really good addition that I’ highly recommend’m not mad about. So I added the miso broccoli to my poke bowl and turn it into a sort-of-poke-bowl sort-of-stir-fry-bowl.
Poke bowls are one of my favorite meals to make. Not only are they SO simple, they are SOOOO tasty! You can diversify these bowls too depending on your cravings!
A vegan poke bowl is a vibrant and flavorful twist on the classic Hawaiian dish. Traditionally, poke bowls feature diced raw fish as the main protein. But the vegan version puts a delicious plant-based spin on it!
Here’s the breakdown:
- Base: A bed of fluffy white rice is common, but some variations might use brown rice, quinoa, or even cauliflower rice for a lower-carb option.
- Veggies: A rainbow of fresh, crisp vegetables adds pops of color, flavor, and vitamins. Chopped cucumber, edamame, shredded carrots, and red cabbage are popular choices.
- Creamy Element: Avocado slices are a classic addition for richness and healthy fats.
- Toppings: Roasted seaweed (nori), toasted sesame seeds, and pickled ginger (gari) add authentic Hawaiian touches.
- Sauce: A flavorful dressing ties everything together. Vegan versions might use a base of soy sauce, sesame oil, lime juice, and sriracha for a sweet, savory, and slightly spicy kick.
Overall, vegan poke bowls are a fun, healthy, and customizable way to enjoy a delicious and satisfying meal.
Vegan “Sort-of” Poke Bowl
Course: Lunch, DinnerCuisine: AsianDifficulty: Easy2
servings10
minutes25
minutesEnjoy this fun, healthy, simple and customizable vegan poke bowl! This satisfying plant based meal is full of vegetables and is promised to leave you feeling full and satisfied. This dish is perfect for lunch, dinner and leftovers!
Ingredients
1 cup rice
2 cucumbers, diced
10 cherry tomatoes, sliced
1/2 bag of frozen edamame shelled beans, thawed
- Nori marinated carrots, shredded
- Miso broccoli
- Vegan spicy mayo
1 1/2 tbs sriracha
1/3 c vegan mayo
2 tsp rice vinegar
2 tsp soy sauce
1/2 tsp agave or sugar
Directions
- Make the nori marinated carrots a few hours in advance or the night before.
- Get 2 pots of water salted and boiling.
- In 1 pot, add as much water as needed per your rice selection. Once boiling add your rice, make sure not to over cook.
- In your 2nd pot of boiling water, once boiling add the thawed edamame shells. Boil these for 4-5 minutes, then strain and set aside.
- If you are adding miso broccoli, follow the recipe here and begin this process after you’ve started boiling your rice water.
- In a small mixing bowl, add all the ingredients for the spicy mayo. Mix well and set aside.
- Strain rice from water when it’s done and let cool.
- Dice the cucumbers and tomatoes.
- Once your rice has cooled, grab large bowls to assemble.
- Assemble the rice as your base, add all your prepped food on top of the rice as you please! Cucumbers, carrots, edamame, broccoli and tomatoes!
- Top with vegan spicy mayo and enjoy!
Notes
- I like to put all my ingredients on top of my rice in a circle so they stay separate until I’m ready to mosh it all up.
- Add soy sauce to your final product as needed. I find that I don’t need soy sauce in addition to the spicy mayo, but you might like it with more soy sauce. get crazy!
- If you don’t feel like making nori marinated carrots, you can use regular shredded carrots instead.
- Adding avocado is a great addition too!