Main meal
Vegan Poke Bowls
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.
Instructions
- Cook your sushi rice and set aside to cool to room temperature.
- Preheat your oven to 200 C.
- Prepare your sauce in a small bowl, whisking everything together.
- Separate your sauce in half, placing some in a serving container and the rest in a small bowl.
- Add your tempeh to the small bowl of sauce and let marinate for ten minutes.
- Place prepared tempeh on a nonstick baking pan or a stainless baking pan with nonstick paper.
- Bake tempeh for 15 to 20 minutes, until golden brown.
- Prepare all of your ingredients while your rice is cooking and your tempeh is baking.
- I place all ingredients in separate bowls, so everyone can choose what they would like to add to their bowl.
- Assemble bowls and enjoy!
Prepped in 45 minutes
Ready in 60 minutes
Serves 4 to 6 people
Ingredients
Bowls
- 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
Garnish
- ½ cup pomegranate seeds
- Pickled red onion
- Sesame seeds
- Pickled ginger
- Fried onion
Sauce
- 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