Enjoy poke bowls at home anytime with this plant-based, vegan take on the beloved Hawaiian street fare. Perfect for meal prep and loaded with veggies, these vegan poke bowls are paired with a sweet soy ginger oil-free dressing.
Sushi rice: Rinse rice in a fine mesh strainer for about 30 seconds, agitating the rice with your hand. Cook rice according to package directions. While your rice is cooking, prepare your dressing and vegetables.
Cucumber: Slice into small pieces or thin slices, according to your preference. Set aside.
Cabbage: Shred by cutting very thinly with knife or box grater (on the slicing side) and set aside. (Time saver: buy pre-shredded cabbage in cole slaw bags)
Carrot: Peel carrots, then grate on the large hole of a box grater. (Time saver: buy julienned carrots and use raw. If they are too tough, steam for 4 minutes.)
Green onion: Slice thinly and set aside.
Avocado: Cut in half. Remove pit. Use a knife to carefully cube the avocado while still in the peel. Then, use a spoon to scoop out the avocado cubes into your prepared bowls.
Asparagus: Heat a non-stick skillet over medium-high heat, add cut asparagus and ¼ cup of water. Cook until crisp tender (about 4-5 minutes), then remove from heat.
Broccoli: Steam for 4-5 minutes in microwave or on stove. Set aside.
Edamame: Steam for 5-6 minutes in microwave or on stove, until tender. Set aside.
Dressing: Combine all ingredients in a mason jar or bowl and combine well. If using sugar instead of maple syrup or honey, combine it with the soy sauce and vinegar, then heat it up for 30-60 seconds in the microwave to dissolve the sugar. Then, add the remaining ingredients.
Assemble poke bowls
When rice is done, serve it into four large bowls. Then, divide the toppings equally between all four bowls. Pour dressing over bowl and serve with seaweed snacks!
Notes
Substitutions:
Sushi rice: any sushi rice will work for this. Sushi rice is a short grain rice that is sticky when cooked. You can also use brown sushi rice, brown short-grain rice or haiga short grain rice.Vegetables and Fruit Options: Use whatever vegetables you like!!! Some alternative vegetables and fruit we eat in poke bowls are: spring mix, lettuce, sauteed greens, sauteed spinach, cubed mango, cubed watermelon, mandarin orange segments, cooked cubed sweet potato, raw sliced sweet bell peppers, pickled radish, pickled beets. The options are pretty limitless.Seaweed Snacks: for an oil-free seaweed flavor, try using a vegan, plan furikake rice seasoning (it just has seaweed, sesame seeds and salt), dulse flakes or a sheet of seaweed nori cut up into small pieces or strips.Soy Sauce: Use tamari for gluten-free or coconut aminos for soy-free.Ginger: If you use dried ground ginger, the dressing will last 1-2 months in the refrigerator. (fresh ginger is stronger and fresher tasting, but only lasts a week, refrigerated.)Optional seasonings: Make it spicy! Use nanami togarashi, sriracha or chili garlic saucePickled ginger is delicious and perfect in this bowl, as well.