Vegan Poke Bowl Recipe

If you’re looking for a fresh, vibrant, and wholesome meal, then you’ve got to try this Vegan Poke Bowl! This dish is like a celebration of flavors and textures—think crisp veggies, creamy avocado, hearty grains, and a zesty, tangy dressing that ties everything together. It’s totally customizable and packed with plant-based goodness that will make you feel nourished and energized. Whether you’re a vegan, plant-based eater, or simply looking for a lighter meal, trust me, this poke bowl is going to become your new favorite go-to recipe!

Why You’ll Love Vegan Poke Bowl

Full of Fresh Flavors: Each bite is a balance of refreshing veggies, crunchy toppings, and creamy avocado. Plus, the umami-packed soy sauce dressing adds the perfect punch of flavor to tie everything together.

Packed with Plant-Based Goodness: With a base of brown rice or quinoa, topped with crispy veggies and tofu or tempeh, this bowl is packed with protein, fiber, and essential nutrients.

Customizable: You can switch up the toppings based on what’s in season or what you have on hand. Want to add pineapple for sweetness or pickled ginger for a zingy kick? Go for it!

Easy and Quick: This recipe is super simple to prepare, and most of the ingredients can be prepped ahead of time, making it an ideal dish for busy days or meal prep.

Satisfying and Filling: With a variety of textures—crunchy, creamy, savory, and tangy—this poke bowl hits all the right notes to keep you feeling full and satisfied without being overly heavy.

Ingredients

For this Vegan Poke Bowl, here’s what you’ll need:

• Cooked Brown Rice or Quinoa: This forms the base of your bowl. Brown rice adds a nutty flavor, while quinoa packs in extra protein.
• Firm Tofu or Tempeh: These plant-based proteins are a great substitute for fish. Both are delicious when marinated and lightly pan-fried or baked.
• Avocado: Creamy and buttery, this is a must-have topping that adds richness and texture.
• Cucumber: Thinly sliced for a refreshing crunch.
• Shredded Carrots: Adds a sweet and crunchy element to balance the flavors.
• Edamame: A little boost of protein and a pop of color. You can use frozen edamame for convenience.
• Pickled Radishes (Optional): For a tangy, vibrant bite. You can pickle them yourself or buy them pre-made.
• Nori Sheets (Optional): These are roasted seaweed sheets that add a salty, umami flavor. Cut into strips for easy topping.
• Sesame Seeds (Optional): For a little crunch and nuttiness.
• Green Onions (Optional): Chopped for an extra layer of freshness and flavor.

For the Dressing:

• Soy Sauce or Tamari: For a salty, umami flavor. Tamari is a gluten-free option.
• Rice Vinegar: Adds tang and brightness to the dressing.
• Sesame Oil: For that nutty, rich flavor.
• Maple Syrup or Agave Nectar: A touch of sweetness to balance the acidity.
• Garlic: Freshly minced or grated for a bold punch of flavor.
• Lime Juice: For a fresh, zesty finish.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s put everything together!

Step 1: Prepare the Grains

Start by cooking the brown rice or quinoa according to the package instructions. Once done, fluff it up with a fork and set it aside to cool slightly.

Step 2: Prep the Tofu or Tempeh

For the tofu: Drain the tofu and press it to remove excess moisture. Once dry, cut it into cubes. For tempeh, just slice it into strips. Heat a little olive oil in a pan over medium heat, then cook the tofu or tempeh until golden and crispy, about 5-7 minutes. Remove from heat and set aside.

Step 3: Make the Dressing

In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, sesame oil, maple syrup, minced garlic, and lime juice. Taste and adjust the seasoning to your liking. Add more sweetness or tang if needed.

Step 4: Assemble the Bowls

Start with a base of brown rice or quinoa in each bowl. Top with the cooked tofu or tempeh, avocado slices, cucumber, shredded carrots, edamame, and pickled radishes (if using). Sprinkle with sesame seeds, chopped green onions, and nori strips for added texture and flavor.

Step 5: Drizzle and Enjoy!

Pour the dressing over the top of the poke bowls and give everything a gentle toss to coat. Serve immediately and enjoy!

Nutrition Facts

Servings: 2
Calories per serving: 450
Total Fat: 18g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 850mg
Total Carbohydrate: 55g
Dietary Fiber: 9g
Sugars: 6g
Protein: 20g
Vitamin A: 90%
Vitamin C: 30%
Calcium: 10%
Iron: 15%

Preparation Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

How to Serve Vegan Poke Bowl

As a Main Dish: This poke bowl is filling enough to stand alone as a full meal. Enjoy it as a nutritious lunch or dinner option.

With a Side Salad: Serve alongside a crisp green salad or a seaweed salad for a refreshing contrast.

For Meal Prep: This recipe is great for meal prep! Store the rice and tofu in separate containers, and keep the veggies fresh in airtight containers. When ready to serve, simply assemble and drizzle with the dressing.

Additional Tips

• Use Your Favorite Veggies: Feel free to swap out any of the veggies based on what you love or have on hand. Bell peppers, cherry tomatoes, or avocado work great too.
• Extra Protein: For an extra protein boost, top your bowl with some roasted chickpeas or a handful of nuts like almonds or cashews.
• Spicy Kick: Add a drizzle of sriracha or chili flakes to the dressing if you like a little heat.
• Make It Gluten-Free: Just be sure to use tamari instead of soy sauce to keep the dish gluten-free.

FAQ Section

Q1: Can I make this recipe ahead of time?
A1: Yes! You can prep the grains, tofu/tempeh, and veggies ahead of time and store them in separate containers. When you’re ready to eat, simply assemble the bowls and drizzle with the dressing.

Q2: Can I use a different protein?
A2: Absolutely! You can use chickpeas, roasted cauliflower, or even marinated mushrooms as a protein option in place of tofu or tempeh.

Q3: How do I store leftovers?
A3: Store leftovers in separate containers for up to 3 days in the fridge. Keep the dressing separate to prevent the veggies from getting soggy.

Q4: What if I don’t like tofu?
A4: No problem! Tempeh, roasted chickpeas, or even marinated mushrooms are great alternatives.

Q5: Can I use frozen edamame?
A5: Yes! Just thaw the frozen edamame and you’re good to go.

Q6: How can I make this dish spicier?
A6: Add some sriracha or chili flakes to the dressing or top with pickled jalapeños for extra heat.

Q7: Is this recipe gluten-free?
A7: It is gluten-free if you use tamari instead of soy sauce. Just be sure to check the labels on other ingredients for hidden gluten.

Q8: Can I use white rice instead of brown rice?
A8: Yes! White rice will work as well, though brown rice adds extra fiber and nutrients.

Q9: How do I make the tofu crispy?
A9: Press the tofu to remove excess moisture, then pan-fry it in a little oil until it’s golden and crispy on all sides.

Q10: Can I add fruit to this bowl?
A10: Yes! Pineapple or mango would be a wonderful addition for a touch of sweetness.

Conclusion

This Vegan Poke Bowl is everything you want in a fresh, customizable meal—vibrant, nutritious, and full of flavor! With a mix of plant-based proteins, crunchy veggies, and a tangy dressing, every bite is a delightful combination of textures and tastes. It’s easy to make, perfect for meal prep, and will leave you feeling satisfied and energized. So go ahead and give it a try—it’s the perfect bowl of goodness to enjoy anytime!

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