Vegan Poke Bowl
Preparation time is 25minutes
Cook time is 30minutes
Total time is 55minutes
Serve is for 4 people
Estimated cost per serve is 4.29 dollar
Difficulty level: 3 out of 4
19 Ingredients
Number of servings
4
Peanut sauce
- 2tablespoons Kikkoman soy sauce
- 1tablespoons rice vinegar
- 1tablespoons peanut butter
- 1/4 cup Kikkoman soy sauce
- 2 cups brown rice, cooked
- 2tablespoons rice vinegar
- 250grams extra-firm tofu, drained, pressed
- 1teaspoons sriracha
- 1teaspoons lime juice
- 1/2teaspoons ground ginger
- 50grams spinach
- 80grams edamame beans
- 2 medium carrots, shaved or peeled into thin strips
- 1 cucumber, finely chopped
- 2 cups red cabbage, finely chopped
- 1 avocado, sliced
- 1 sheet nori, sliced thinly
- 1/4 cup green onions, sliced
- 2tablespoons sesame seeds, toasted
Method
Step 1 of 6
Preheat oven to 180 degrees. Lightly grease a baking sheet or baking paper.
Step 2 of 6
Place cooked rice in a bowl, add rice vinegar, salt and pepper; stir.
Step 3 of 6
Cut tofu into 1cm cubes. In a medium bowl, add soy sauce, sriracha, lime juice and ginger, stir. Add tofu; stir to coat evenly. Place tofu on the baking sheet in a single layer. Bake for 25 minutes, until crispy.
Step 4 of 6
To arrange each bowl, divide equally, spinach leaves, edamame beans, carrots, cucumber, red cabbage, avocado, nori, green onions and garnish with sesame seeds.
Step 5 of 6
For the peanut sauce: In a small bowl, add all ingredients and 1 tablespoon of water. Stir until smooth. Drizzle over poke bowls.
Step 6 of 6
Serve.
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