Main meal

Vegan Poke Bowls

By Heather Sheridan  ●  August 4, 2023

Who doesn’t love a poke bowl? An easy way to eat a variety of plants, this recipe can be adapted for either tempeh or tofu.

  1. Cook your sushi rice and set aside to cool to room temperature.
  2. Preheat your oven to 200 C.
  3. Prepare your sauce in a small bowl, whisking everything together.
  4. Separate your sauce in half, placing some in a serving container and the rest in a small bowl.
  5. Add your tempeh to the small bowl of sauce and let marinate for ten minutes.
  6. Place prepared tempeh on a nonstick baking pan or a stainless baking pan with nonstick paper.
  7. Bake tempeh for 15 to 20 minutes, until golden brown.
  8. Prepare all of your ingredients while your rice is cooking and your tempeh is baking.
  9. I place all ingredients in separate bowls, so everyone can choose what they would like to add to their bowl.
  10. Assemble bowls and enjoy!

   Prepped in 45 minutes

    Ready in 60 minutes

  Serves 4 to 6 people

  • 1 package tempeh, cubed
  • 12 radishes, sliced thinly
  • 1 cup shelled and defrosted edamame
  • ½ cup shredded carrot
  • 2 avocados, cubed
  • 1 cucumber, diced and deseeded
  • ½ cup green onion
  • 1 cup mango, cubed
  • 2 cups sushi rice
  • ½ cup pomegranate seeds
  • Pickled red onion
  • Sesame seeds
  • Pickled ginger
  • Fried onion
  • ⅓ cup Bragg’s Liquid Amino Acids (or other coconut aminos or low sodium soy sauce or tamari)
  • ½ tsp sesame oil
  • 1 tsp rice vinegar
  • Juice of one lime
  • One clove garlic, minced
  • 1 tbsp grated ginger
  • ¼ tsp sriracha

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