Hands down the best vegan poke bowl, seriously.
I don’t know if you’ve heard, but the poke bowl is super in right now. The first time I tried it was in an oyster restaurant. There was nothing but meat and seafood, but I really wasn’t worried as I love going to all different types of places — every time I discover something new.
In the oyster bar restaurant…at the bottom of the menu, there was a small section where the restaurant was advertising their poke bowls. My eyes lit up as I saw all the different possible flavor combinations. According to the waiter, when making this traditional Hawaiian dish, there is no wrong way. All the combinations are delicious.
And honestly, he couldn’t have been more right. The Poke Bowl is like every other bowl; it always turns out amazing. You can make a super hippie bowl (rice, vegetables, and greens) and have it be delicious if you make a Mexican poke bowl with pico de gallo, avocado, beans, and rice, even better. Seriously, they never turn out wrong. There is no bad poke bowl recipe.
You can already imagine how I fell in love with the vegan poke bowl I ordered and how millions of possibilities rushed to my mind. The best part was that once I had discovered it, I saw it everywhere, even in bon appétit.
Tips, tricks &other RECIPES.
- The poke bowl traditional recipe is: the base (rice or noodles or greens) + protein(tofu or salmon or any fish of your choice) + dressing + toppings (seeds, avocado, chili, onion, seaweed, herbs).
- I made it vegan by instead of putting raw fish I substituted in watermelon salad.
- I also have a recipe for Watermelon Gazpacho that goes great with this summer heat.
- But if you aren’t ready and want to introduce Asian flavors into your household slowly, this recipe is perfect for you.
This an idea of a complete menu: Cold avocado soup as an appetizer, then this poke bowl with a side of edamame for the main course. This is a summer menu with summer recipes; fresh, cold, hydrating recopies that prepare our bodies for the heat.
This poke bowl recipe is made with rice and a super simple dressing made with jalapeño chili, ginger, soy sauce, and sesame seed oil. I don’t know if you remember but almost every summer, I upload a recipe with watermelon. If you haven’t tried any of these recipes, you have to. They are the best.
So here is the recipe for this
vegan poke bowl
and I hope you like it. Dare yourself to try it, and when you make it, I’ll love for you to share the recipe on Instagram, Facebook, or save it for later on Pinterest.
Vegan Poke Bowl
Ingredients
- 1 cup of brown rice steamed
- ½ tsp of grated ginger
- 3 tbsp of soy sauce
- 2 tbsp of lime juice
- 11/2 tsp of toasted sesame seed oil
- A pinch of salt
Instructions
- Cook the rice in a way you are used to if you have some in the fridge that is ok too
- Slice the watermelon into bite-sized chunks
- In a large bowl mix all the ingredients of the dressing. The jalapeño, the ginger, the lemon, the lemon juice, the soy sauce, the sesame seed oil, and the pinch of salt.
- In another bowl put three cups of cut watermelon and let sit for at least 10 minutes
For serving
- Divide the rice and watermelon into four plates
- Put Sesame seeds on top of the watermelon and add avocado, red onion, and finely minced herbs.
- Drizzle the vegan poke bowls with the remaining dressing. Eat immediately.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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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