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Vegan Poke Bowl

Vegan Poke Bowl Recipe

$5.40 recipe | $0.90 serving
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?
5 from 1 vote
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Main Course
Cuisine American, Gluten-Free, Japanese, Vegan
Servings 6 servings
Calories 509 kcal

Equipment

  • Rice cooker
  • Baking sheets
  • Parchment paper
  • Tofu press or hard surfaces
  • Chef knife
  • Mixing bowls
  • Vegetable peeler
  • Double boiler

Ingredients
 

Rice

  • 2 cups uncooked sushi rice ($0.88)
  • 2-4 cups water ($0.00)

Cooked Mix-Ins

  • 1 tbsp avocado oil ($0.19)
  • 2 medium sweet potatoes, cubed ($0.70)
  • 1 brick extra-firm tofu, cubed ($1.42)
  • 1 tbsp sweet chili sauce ($0.05)
  • 1 tbsp Sriracha hot sauce ($0.06)
  • 1 ½ tsp garlic powder ($0.03)
  • 1 cup shelled edamame beans ($0.46)
  • Sea salt & pepper to taste ($0.02)

Pickled Vegetables

  • 6 radishes, thinly sliced ($0.34)
  • cucumber, thinly sliced ($0.24)
  • 3 tbsp rice wine vinegar ($0.33)
  • 1 tsp sesame oil ($0.04)
  • ½ tsp cane sugar ($0.01)

Miso Sauce

  • 3 tbsp vegan mayo ($0.20)
  • ½ tbsp white miso paste ($0.09)
  • 1 tsp Bragg liquid aminos ($0.06)
  • 1 tsp fresh ginger, grated ($0.01)
  • 1 clove garlic, finely minced ($0.04)
  • 2 tsp horse radish ($0.12)
  • 1 tbsp rice wine vinegar ($0.11)

Toppings optional

  • Avocado slices
  • Black & white sesame seeds
  • Sliced green onions
  • Nori strips
  • Sriracha hot sauce

Instructions
 

Rice

  • 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.

Cooked Mix-Ins

  • 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 tbsp avocado oil, and sprinkle with 1 tsp 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 tsp 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 tbsp sweet chili sauce and 1 tbsp 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.

Pickled Vegetables

  • 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.

Miso Sauce

  • 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.

Assembly

  • 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.

Notes

  • Optional ingredients are not reflected in the price of the recipe.
  • Try adding mango or macadamia nuts for a delicious variation!

Nutrition

Nutrition Facts
Vegan Poke Bowl Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
509
% Daily Value*
Fat
 
14.1
g
22
%
Saturated Fat
 
1.6
g
10
%
Trans Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
315
mg
14
%
Potassium
 
566.2
mg
16
%
Carbohydrates
 
81
g
27
%
Fiber
 
7.3
g
30
%
Sugar
 
7.1
g
8
%
Protein
 
16.5
g
33
%
Vitamin A
 
1200
IU
24
%
Vitamin C
 
6.3
mg
8
%
Calcium
 
260
mg
26
%
Iron
 
2.8
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.
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