This vegan poke bowl recipe is going to blow your mind. It's a delicious, wholesome meal made with flavorful ingredients like spicy tofu, pickled veggies, and a creamy miso sauce.
Are you drooling yet?
Table of Contents
Poke is a fusion between Japanese and Hawaiian ingredients. The best way to describe it is like a deconstructed bowl of sushi. And while normally made with raw fish like ahi tuna or salmon, we've taken a vegan twist on this recipe we think you're going to love.
We're both super intrigued by all things Japanese. We love the history, culture and natural beauty of this ancient country. But most of all, we love the food. It's simplistic and clean, but full of all our favorite flavors.
So, when we found out about poke bowls a few years ago, it sparked our interest. A sushi bowl filled with rice, protein, crunchy veggies, nori, and even fruit or nuts? Yup, we're in! The only downside is the fact that fish is traditionally used.
So, we finally set out on a mission to create the ultimate vegan poke bowl recipe. And honestly, this is one of our favorite meals to date. It's full of vibrant ingredients that will keep you feeling light and healthy after you're done eating.
And to top it all off, the creamy miso ginger sauce we created for this meal makes it a 10/10. Well, have we convinced you you're going to love this poke bowl yet?!
🍲 Key ingredients
- Tofu: We can't say enough good things about tofu! While somewhat bland on its own, tofu soaks up marinades so well that it can be utilized in virtually any cuisine. We love baking it to create a chewy texture with a crispy exterior. Contrary to popular belief, there are actually so many benefits of eating soy. Not only is it full of plant-based protein, it also contains compounds called isoflavones. Amongst other benefits, some studies have shown promising results in regards to the protective effects of soy against certain types of cancer. But, we won't go too deep into that. The moral of the story is tofu makes a perfect addition to this bowl!
- Sushi rice: to create the perfect poke bowl, you should definitely stick to sushi rice (see what we did there?). But seriously, it gives the most authentic texture and taste to this dish. It's chewy and delicious, especially when served warm. It is the perfect base since the flavor won't overpower the rest of the ingredients. And we know, brown rice is better for you. But, what's life without a little risk?! Go ahead, eat some white rice.
- Edamame: this vibrant plant-based protein is the immature version of a soybean. Edamame beans provide a similar taste to green peas, but they have a firmer texture. They also have hints of sweetness and nuttiness, a little like an almond. We love cooking with edamame beans because they're a complete protein, and they're a great source of other important nutrients like iron, fiber, and vitamin C.
- Miso sauce: the cherry on top of this vegan poke bowl recipe is a creamy miso sauce. We use a base of vegan mayo to create the perfect consistency. Then, we mix in some rice vinegar for a little tang, ginger, garlic and horseradish for bite, and liquid aminos and miso for a touch of umami flavor. Honestly, we could just drink this sauce straight from the jar.
To start this recipe off, rinse and drain your sushi rice in a strainer until the water runs clear. If you are using a rice cooker, put twice as much water in with the rice and turn it on. If you are using a pressure cooker, you'll only need to use a 1:1 water to rice ratio. After you get the rice going, preheat your oven to 375 degrees F, and line two baking sheets with parchment paper.
Then, drain and press your brick of tofu between two hard surfaces with a heavy object on top. We usually wrap the tofu in a tea towel, use the counter on the bottom, and put a cutting board on top with a heavy appliance over that. Let the tofu press while you prepare the sweet potatoes.
You'll need to peel and cube the sweet potatoes into small pieces, about ¼-inch or so. Transfer those to your parchment-lined baking pan, drizzle with some avocado oil, and sprinkle with a bit of garlic powder, salt, and pepper. Toss everything with your hands to make sure the sweet potatoes are well coated.
After a few minutes of pressing the tofu, you'll need to cube it into pieces that are similar in size to the sweet potatoes. Again, transfer the cubes to your other baking sheet, and season the tofu with a little more garlic powder, salt, and pepper.
Bake both the sweet potatoes and tofu for about 30-35 minutes, making sure to turn the sweet potatoes at the halfway point. When the tofu is half done, remove it from the oven, toss it in a Sriracha hot sauce and sweet chili sauce mixture, and finish baking with the glaze.
While you're waiting for those to finish baking, prepare some edamame by steaming them in a double boiler for a few minutes. If you don't have a double boiler, you can also just microwave the beans in 10 second bursts. Once they are heated through, season the edamame with a sprinkle of sea salt, and leave them until you are ready to assemble the poke bowls.
In the meantime, create a quick pickled veggie mixture by slicing both the radishes and cucumbers very thinly (we use a mandoline for this). Then, put those in a bowl with rice vinegar, sesame oil, and cane sugar. Mix well, and set aside. Make sure to stir the vegetables occasionally to coat them evenly.
To prepare the dressing, combine all of your ingredients thoroughly in a small bowl or mason jar. Taste and adjust the seasonings to your liking. Add horse radish, ginger, and garlic for more punch, miso and liquid aminos for more umami flavor, or rice vinegar for more tang.
Once all the cooked items are finished, it's time to assemble these poke bowls! Divide the rice between bowls, then add in sweet potatoes, tofu, edamame beans, and pickled vegetables. Top everything with a creamy miso sauce, avocado slices, nori strips, black and white sesame seeds, sliced green onions, and Sriracha for more heat.
Poke bowls are the perfect meal to prep ahead of time and have on hand for lunch. For optimal storage, store all of the ingredients in separate containers.
If kept separately, the ingredients will last for 3-4 days in the fridge. When you're ready to eat, just heat the rice, tofu, and sweet potatoes, then serve the rest of the veggies overtop.
💭 Budget tips
We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:
- Use green peas in place of the edamame beans
- Skip pickling the vegetables to avoid needing the rice vinegar, sesame oil, and cane sugar
- Serve with a simple soy sauce dressing instead of the miso sauce
♻️ Similar recipes
For more Asian-inspired recipe ideas, check out the following:
- Instant Pot sushi rice as a tangy base for this poke bowl or homemade sushi rolls!
- Avocado roll for the perfect way to serve sushi rice and buttery Hass avocados.
- Creamy ramen bowl to slurp up some noodles served in a rich and spicy broth.
- Asian slaw with sesame ginger dressing for a crunchy, tangy snack or side dish.
- Tofu Buddha bowl to fill your belly up with the rainbow!
- Sweet and sour cauliflower, which makes a delicious appetizer for this poke bowl.
- Mayak avocado for a Korean-inspired recipe featuring a soy marinade and creamy pieces of avocado.
🍴 Tasting notes
This recipe is everything you could ask for in a meal. We hope you love these poke bowls as much as us! They're:
If you try this poke bowl, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
Vegan Poke Bowl Recipe
- Rice cooker
- Baking sheets
- Parchment paper
- Tofu press or hard surfaces
- Chef knife
- Mixing bowls
- Vegetable peeler
- Double boiler
- 2 cups uncooked sushi rice ($0.88)
- 2-4 cups water ($0.00)
- 1 tablespoon avocado oil ($0.19)
- 2 medium sweet potatoes, cubed ($0.70)
- 1 brick extra-firm tofu, cubed ($1.42)
- 1 tablespoon sweet chili sauce ($0.05)
- 1 tablespoon Sriracha hot sauce ($0.06)
- 1 ½ teaspoon garlic powder ($0.03)
- 1 cup shelled edamame beans ($0.46)
- Sea salt & pepper to taste ($0.02)
- 6 radishes, thinly sliced ($0.34)
- ⅓ cucumber, thinly sliced ($0.24)
- 3 tablespoon rice wine vinegar ($0.33)
- 1 teaspoon sesame oil ($0.04)
- ½ teaspoon cane sugar ($0.01)
- 3 tablespoon vegan mayo ($0.20)
- ½ tablespoon white miso paste ($0.09)
- 1 teaspoon Bragg liquid aminos ($0.06)
- 1 teaspoon fresh ginger, grated ($0.01)
- 1 clove garlic, finely minced ($0.04)
- 2 teaspoon horse radish ($0.12)
- 1 tablespoon rice wine vinegar ($0.11)
- Avocado slices
- Black & white sesame seeds
- Sliced green onions
- Nori strips
- Sriracha hot sauce
- To start, rinse and drain your sushi rice. If you are using a rice cooker, put 4 cups of water in with the rice and turn it on. If you are using a pressure cooker, use only 2 cups of water to cook the rice.
- After your rice has started, preheat your oven to 375°F, and line 2 baking sheets with parchment paper. Then, drain and press the brick of tofu between 2 hard surfaces (like a cutting board) with a heavy object on top. Let that press while you prepare the sweet potatoes.
- Peel and cube the sweet potatoes into small pieces, about ¼-inch. Transfer cubes to the parchment-lined baking pan, drizzle with 1 tablespoon avocado oil, and sprinkle with 1 teaspoon garlic powder, and a pinch of sea salt and pepper. Toss to coat the sweet potatoes.
- After a few minutes of pressing the tofu, cube it into pieces that are similar in size to the sweet potatoes. Transfer those to the second baking sheet, and sprinkle with ½ teaspoon garlic powder, salt and pepper to taste.
- Bake both the sweet potatoes and tofu for 30-35 minutes on 375°F, turning the sweet potatoes halfway. At the halfway point for the tofu, remove it from the oven, mix 1 tablespoon sweet chili sauce and 1 tablespoon Sriracha hot sauce in a bowl, and toss the tofu cubes in this mixture. Transfer cubes back to the pan to continue baking.
- Once the sweet potatoes are turning golden brown and tender on the inside, remove them from the oven. You'll know the tofu is done when the outside of each cube is mostly dry to your touch.
- In the meantime, prepare the edamame beans by steaming them in a double boiler, or a microwave in 10 second bursts. Once they are heated through, season with a sprinkle of sea salt. Set aside for later.
- While the other food is baking and steaming, put together the pickled vegetables by slicing both the radishes and cucumbers very thinly (we use a mandoline for this). Once sliced, pour rice vinegar, sesame oil, and cane sugar over the veggies in a bowl. Mix well, and set aside. Make sure to stir occasionally as you're prepping the rest of the ingredients.
- To prepare the dressing, combine all ingredients thoroughly in a small bowl or mason jar. Taste and adjust seasonings as needed. Add horse radish, ginger, and garlic for more punch, miso and liquid aminos for more umami flavor, or rice vinegar for more tang.
- To serve these sushi bowls, divide rice between bowls. Then, add in sweet potatoes, tofu, edamame beans, and pickled vegetables. Top with miso sauce, avocado slices, nori strips, black and white sesame seeds, sliced green onions, or Sriracha for more heat.
- Optional ingredients are not reflected in the price of the recipe.
- Try adding mango or macadamia nuts for a delicious variation!
If you don't have any, or prefer not to use sushi rice, brown rice works well in this recipe. We sometimes use quinoa too.
You absolutely do not have to bake the tofu! We love the taste and texture of baking it, but pan-frying works well too. We also think it could taste great simply tossed in the marinade and left uncooked.
The pickling of the sliced vegetables is definitely not necessary. We like the tangy flavor it creates, but the nice thing about poke bowls is how customizable they are! Just make them to whatever your taste preference is.
The best place to find nori strips would be an oriental market. But, they also have the seaweed snack packs at grocery stores like Superstore or Costco.