Veggie-Loaded Vegan Poke Bowl (no tofu)
Enjoy this vegan poke bowl at home anytime with this plant-based, vegan take on the beloved Hawaiian street fare. Perfect for meal prep and loaded with veggies, these vegetarian poke bowls are paired with a sweet soy ginger oil-free dressing.
Servings: 4
Calories: 753kcal
Cost: $12
Equipment
- Box grater or food processor
- Dutch oven or rice cooker
Ingredients
- 2 cups sushi rice short grain white or brown rice
- 2 cups purple or green cabbage shredded
- 2 cups cucumber thinly sliced
- 1 large avocado peeled and cubed
- 3 large carrots grated
- 4 green onions thinly sliced
- 1 bunch asparagus trimmed
- 12 ounces broccoli frozen, steam-able bag is easiest
- 12 ounces shelled edamame frozen, steam-able bag is easiest
- 4 packages seaweed snacks optional, but recommended - see Notes for oil-free alternatives
Sweet Soy Ginger Dressing:
- ¼ cup rice vinegar unseasoned, plain
- ¼ cup honey or sugar, agave
- ¼ cup soy sauce or tamari for gluten-free, coconut aminos for soy free
- 1 tablespoon toasted sesame seeds
- ½ teaspoon dried ground ginger or 1 teaspoon fresh crushed ginger
- ¼ teaspoon wasabi powder/paste optional. Use more, if you like it spicy
- 1 teaspoon toasted sesame oil optional, omit for oil-free
Instructions
Prep ingredients
- 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.2 cups sushi rice
- Cucumber: Slice into small pieces or thin slices, according to your preference. Set aside.2 cups cucumber
- 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)2 cups purple or green cabbage
- 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.)3 large carrots
- Green onion: Slice thinly and set aside.4 green onions
- 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.1 large avocado
- 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.1 bunch asparagus
- Broccoli: Steam for 4-5 minutes in microwave or on stove. Set aside.12 ounces broccoli
- Edamame: Steam for 5-6 minutes in microwave or on stove, until tender. Set aside.12 ounces shelled edamame
- Dressing: Combine all ingredients in a mason jar or bowl and combine well. If using sugar instead of 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.¼ cup rice vinegar, ¼ cup honey, ¼ cup soy sauce, 1 tablespoon toasted sesame seeds, ½ teaspoon dried ground ginger, ¼ teaspoon wasabi powder/paste, 1 teaspoon toasted sesame oil
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!4 packages seaweed snacks
Nutrition
Serving: 1portion | Calories: 753kcal | Carbohydrates: 130g | Protein: 32g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 965mg | Potassium: 2094mg | Fiber: 19g | Sugar: 24g | Vitamin A: 16264IU | Vitamin C: 174mg | Calcium: 323mg | Iron: 10mg
