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About this recipe. What’s a poke bowl?
A poke bowl is a delightful culinary tradition from the Hawaiian Islands, renowned for its vibrant and fresh ingredients that artfully combine to create an exquisite balance of flavors and textures. At its core, the dish starts with a fluffy bed of rice or a crisp base of lettuce, which acts as the canvas for the other elements that are added.
The protein is a pivotal component of the poke bowl, typically featuring sashimi-grade fish such as tuna or salmon, meticulously sliced into strips or cubes for easy consumption. For those preferring a plant-based alternative, tofu serves as an excellent protein, with its ability to soak up the surrounding flavors while contributing its own subtle, nutty undertones.
Vegetables play an equally important role, infusing the bowl with a burst of color and a spectrum of vitamins and textures. Common choices include creamy avocado slices, crunchy cucumber, spicy radishes, and sweet corn, each contributing its unique taste and nutritional profile.
The magic of a poke bowl is often sealed with the perfect sauce that marries all the ingredients together. Whether it’s a spicy mayo, a tangy ponzu, or a classic soy and sesame oil dressing, the sauce is carefully selected to complement and enhance the flavor of the fish or tofu and the crisp freshness of the vegetables, culminating in a dish that’s as nutritious as it is delicious.
Each poke bowl is a personalized gastronomical experience, allowing individuals to tailor their selection of toppings and sauces to suit their palate. This versatility, combined with the inherently healthy foundation of the dish, makes poke bowls a popular choice for those seeking a meal that’s both satisfying and health-conscious.
Why does this recipe work?
The flavors of this recipe are totally balanced; the mango gives the poke a sweet touch and makes the sriracha spice bright and shine the right way. This vegan poke bowl is also easy to make, fresh, and perfect for eating anywhere from the dinner table to the beach.
Ingredients
- Brown rice
- Hearts of Palm,
- Mayonnaise
- Toasted sesame oil
- Sriracha
- Chopped mango
- Diced avocado
- For serving: toasted sesame seeds, cilantro, scallions.
How to make a vegan poke bowl?
Cook the rice and let it cool.
Meanwhile, in a medium bowl, mix the vegan mayonnaise with sriracha sauce, sesame oil, and salt. Add the sliced hearts of palm and toss until they are well covered with the spicy mayo.
Serve
In a soup or pasta bowl serve one or two heaping tablespoons of rice, top with the hearts of palm with spicy sauce. Finish with the diced mango and avocado, sesame seeds, scallions, and cilantro leaves.
Vegan Poke-bowl with mango & sriracha mayo
Equipment
Ingredients
RICE
- 1 cup brown rice or sushi rice, brown or white
- 2 cups water
POKE BOWL
- 12 oz hearts of palm, drained and chopped
- 1/4 cup mayonnaise vegan
- 1 teaspoon toasted sesame oil or more
- 1 teaspoon sriracha sauce
- pinch of sea salt
- 1 cup chopped mango
- 1 avocado diced
- 2 tablespoons sesame seeds to decorate
- 3 tablespoons coriander washed and chopped
- 2 tablespoons chopped chives white and green parts
Instructions
- Put the rice in a pot and add the water. Cover and cook over medium heat for 15 minutes or until done. Follow the instructions on the package.
- In a bowl, mix the sriracha sauce with the mayonnaise, sesame oil and salt. Taste and check that it is rich, adjust if necessary.
- Put the hearts of palm and mix.
- To serve, put a base of rice, divide the heart of palm mixture and put the mango and avocado on top.
- Finish with the cilantro, sesame seeds and chives.
Notes
Look for a Siracha sauce that does not have fish sauce.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Give this recipe a twist
Use this vegan poke bowl recipe as a base, and add whatever you like. It may be that you add cucumbers seasoned with rice vinegar, or you may want to finish it with crunchy chili oil or maybe with mint leaves instead of cilantro.
Also, this poke bowl is perfect, without rice and with quinoa, some of the extra vegetables you can add are edamame, beets, cucumber, algae, grated carrot, sliced red bell pepper, radishes, cubed pineapple, watermelon radishes, sprouts, nori, etc.
Add your favorite protein, like tofu marinated in a tamari or soy sauce, crunchy tofu, or even beans. Season with sea salt, ginger-soy sauce, and lime juice. Use what ever ingredient you crave or think it will go well in here, one of the beauties of poke bowls.
And if you want to try an out-of-this-world recipe, try this Watermelon Poke Bowl.
Frequently asked questions
Are poke bowls healthy? Yes, they are. These bowls are filled with fresh vegetables and lean proteins. But choose your sauce wisely, as the mayo and oil-based ones may have tons of calories.
How to store a poke bowl? Cover it with plastic wrap or a covered container and place it in the fridge. However, for me, the best way to store it is before assembling it. Prep all your veggies and store in tightly closed containers, prepare just before eating.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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