Poke Bowl
This vegan poke bowl is my go-to when I want something fresh and vibrant; it's like a little edible rainbow that never fails to lift my spirits.
I first stumbled upon the joy of poke bowls during a summer potluck with friends, and I've been hooked ever since.
I love how this recipe is a canvas for creativity—you can really make it your own.
My secret?
Massaging a bit of sesame oil into the quinoa before adding the toppings.
It gives a subtle, nutty aroma that ties all the flavors together beautifully.
This bowl reminds me to play with my food and embrace the colors and textures nature offers.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
If you don't have quinoa, I've swapped it with brown rice or even fluffy cauliflower rice when I want something lighter. Edamame is fantastic, but chickpeas or black beans are great alternatives that add their own unique flair.
Tips & Notes
- •I like to toast the quinoa slightly before boiling it—it adds a lovely nutty flavor.
- •To keep the veggies crisp, I prep them right before serving.
- •I always have a bottle of tamari on hand to drizzle over the top for an extra hit of umami.
Recipe Variations
- •Sometimes I toss in some fresh mango slices for a sweet twist that my kids adore.
- •If I'm in the mood for something earthy, I'll spiralize a beet for a pop of color and texture.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat the quinoa if desired, but enjoy the vegetables cold for the best texture.
Frequently Asked Questions
Can I make this poke bowl in advance?
Yes, you can prepare the quinoa and chop the vegetables ahead of time. Store them separately in the fridge and assemble just before serving.
Is it gluten-free?
Yes, as long as you use tamari instead of soy sauce, this poke bowl is gluten-free.
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This vegan poke bowl is my go-to when I want something fresh and vibrant; it's like a little edible rainbow that never fails to lift my spirits.
Ingredients
Instructions
- 1
In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed.
- 2
While the quinoa is cooking, prepare the vegetables. Dice the cucumber, julienne the carrot, and slice the red cabbage.
- 3
Once the quinoa is cooked, remove it from heat and let it sit covered for 5 minutes. Fluff with a fork.
- 4
In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, sesame oil, and sriracha (if using) to make the dressing.
- 5
To assemble the poke bowls, divide the cooked quinoa into two bowls. Top each bowl with the edamame, cucumber, carrot, red cabbage, and avocado.
- 6
Drizzle the dressing over the top of each bowl, and sprinkle with chopped green onions and toasted sesame seeds.
- 7
Serve immediately and enjoy your vibrant vegan poke bowl!
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