Vegan Poke Bowl Recipe
Try this vegan poke bowl recipe for a simple yet delicious meal that's easy to whip up. It's loaded with fresh veggies, roasted tofu cubes, and sweet potatoes, all drizzled with a tangy miso sauce.
Equipment
- Rice cooker
- Baking sheets
- Tofu press
- Mixing bowls
- Vegetable peeler
- Double boiler
Ingredients
Rice
- 2 cups uncooked sushi rice
- 2-4 cups water
Cooked Mix-Ins
- 1 tablespoon avocado oil
- 2 medium sweet potatoes, cubed
- 1 block extra-firm tofu, cubed
- 1 tablespoon sweet chili sauce
- 1 tablespoon Sriracha hot sauce
- 1 ½ teaspoons garlic powder
- 1 cup shelled edamame beans
- Sea salt & pepper to taste
Pickled Vegetables
- 6 radishes, thinly sliced
- ⅓ cucumber, thinly sliced
- 3 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- ½ teaspoon cane sugar
Miso Sauce
- 3 tablespoons vegan mayo
- ½ tablespoon white miso paste
- 1 teaspoon Bragg liquid aminos
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, finely minced
- 2 teaspoon horseradish
- 1 tablespoon rice wine vinegar
Toppings
- Avocado slices
- Black & white sesame seeds
- Sliced green onions
- Nori strips
- Extra Sriracha hot sauce
Instructions
Rice
- Rinse and drain the sushi rice until the water runs clear. If you are using a rice cooker, put 4 cups of water in with the rice and turn it on. If you're using a pressure cooker, use only 2 cups of water to cook the rice.
Cooked Mix-Ins
- Preheat the oven to 375°F and line 2 baking sheets with parchment paper. Drain and press the tofu for 10-15 minutes between 2 flat surfaces with a heavy object on top (like a cutting board and a cast-iron skillet).
- Peel and cube the sweet potatoes into ½-inch cubes. Transfer the cubes to one prepared baking sheet. Toss them with 1 tablespoon of avocado oil, 1 teaspoon of garlic powder, and a pinch of salt and pepper.
- Cube the tofu into bite-size pieces, then transfer those to the second baking sheet. Toss them with ½ teaspoon garlic powder, salt, and pepper to taste.
- Roast the sweet potatoes and tofu for 30-35 minutes at 375°F, turning the sweet potatoes halfway, until golden brown and crispy.
- Remove the tofu from the oven at the halfway mark. Mix 1 tablespoon of sweet chili sauce and 1 tablespoon of Sriracha in a bowl, then toss the tofu cubes in the mixture. Transfer it back to the pan to continue baking.
- Steam the edamame beans in a double boiler or the microwave in 10-second intervals. When they're hot, season them with sea salt. Set aside for later.
Pickled Vegetables
- Slice the radishes and cucumbers very thinly (I use a mandoline). Pour rice vinegar, sesame oil, and cane sugar over the veggies in a bowl. Mix well, and set aside. Stir occasionally as you prep the rest of the ingredients.
Miso Sauce
- Combine all the miso sauce ingredients in a small bowl or mason jar, tasting and adjusting the seasonings as needed.
Assembly
- Divide the rice between bowls. Add sweet potatoes, tofu, edamame beans, and pickled vegetables. Top the bowls with miso sauce, avocado slices, nori strips, black and white sesame seeds, sliced green onions, or Sriracha. Happy eating!
Notes
Use fresh ingredients: Use fresh, high-quality ingredients, especially for the vegetables. Fresh ingredients have a huge impact on the overall flavor and texture.
Uniform cutting: Cut the sweet potatoes and tofu into evenly sized pieces, which promotes uniform cooking and results in a consistent texture throughout the dish.
Edamame preparation: Avoid overcooking the edamame beans to maintain their crisp texture and vibrant color. They should be tender but still have a bit of bite.
Press the tofu: Give the tofu adequate time to press. This step helps remove excess moisture, helping it absorb the marinade better during cooking.
Rinsing sushi rice is crucial for removing excess starch, which results in the perfect sticky texture for a poke bowl.
For extra soft and fluffy rice, let it rest for 10 minutes after cooking before fluffing it with a fork.
Keep the sweet potatoes and tofu spaced apart on the baking sheet to help them crisp up rather than steam.
Allowing the vegetables to pickle for at least 30 minutes will give them a more balanced tangy, sweet flavor.
The miso sauce can be made ahead of time and stored in the fridge to let the flavors meld together.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 509kcal | Carbohydrates: 81g | Protein: 16.5g | Fat: 14.1g | Saturated Fat: 1.6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 315mg | Potassium: 566.2mg | Fiber: 7.3g | Sugar: 7.1g | Vitamin A: 1200IU | Vitamin C: 6.3mg | Calcium: 260mg | Iron: 2.8mg
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