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Vegan Poké Bowls

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Recipe by Nicole Joy (republished from Nicole Joy Inspire)

Poké bowls, originating from Hawaii traditionally feature a fish salad made with tuna, soy sauce, sea salt, green onions, maui onions and limu. It’s also just served over white rice without any fancy salad stuff (I believe that’s what Western culture did to the humble Poké bowl). The best thing about these bowls is that really, you can do it with any meat you like. Technically speaking, it’s not a Poké bowl, but because all the cool kids are doing it, I thought I would get in on the action too.

The recipe isn’t exact with the fillings – literally whatever you have lying around will do fine. If you don’t want rice – try cauliflower rice. If you don’t like capsicum, leave it out. Follow the recipe, however, for the dressing – you want to get that just right. It’s amazeballs.

BASE:

  • Brown rice
  • Cauliflower rice
  • Zucchini/Kelp Noodles
  • Coconut Bowls (because we need to keep it authentic right?)

VEGGIES

  • Capsicum
  • Cabbage
  • Carrot
  • Cucumber
  • Edamame

PROTEIN

  • Tempeh
  • Tofu
  • Feel free to add any grilled meats of your choice if you eat it

TOPPINGS

  • Sauerkraut (This brand is the bomb!)
  • Spring Onions
  • Sesame seeds (toasted – it enhances the flavour like nobody’s business)
  • Ginger Lime Miso Dressing (see below)

DRESSING

  • 2 Tbsp Tamari/ Soy Sauce
  • 2 Tbsp Maple Syrup
  • 1-2 tsp Miso paste
  • Juice of 1 lime
  • 2 Tbsp Tahini
  • 1 Tbsp warm water
  • 1/4  tsp sesame oil
  • 2 drops doTERRA Ginger essential oil (or 1 tsp finely grated ginger)
  • 4 drops doTERRA Lime essential oil (or 1/2 tsp finely grated lime zest)

Add to a small jar, put the lid on and shake, shake, shake! Keeps in the fridge for about 1 week. Goes really well with pretty much anything!

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