Poke bowls are great because you have so much freedom to construct them however you wish. Just follow the simple formula of a good source of protein, your favourite veggies and a devilish sauce. Wholegrains such as rice, quinoa or noodles are great to add too! Changing up your poke bowl ingredients means it’s a dish that’s hard to get bored of.
Not only do poke bowls taste divine, they are also incredibly healthy and really well balanced. It’s a bonus that they don’t take long at all to make, especially if you’re on your meal prep game for the week (or just have leftovers in the fridge that can be used to make a tasty bowl)!
My favourite parts of this poke bowl are the mushrooms sauteed in coconut aminos, crispy firm tofu, and who could go past that creamy peanut sauce…
So let’s get this recipe written down so you can taste it too!
Vegan Poke Bowl
For the bowl:
- 1 carrot, spiralised
- 1/2 cup red cabbage, spiralised
- 1/2 cucumber, cut into matchsticks
- 1/2 cup button mushrooms, sliced
- 1/2 red capsicum, sliced
- 1/2 cup baby spinach
- 100 g firm tofu (organic), cut into squares
- Sprinkle of black sesame seeds (optional)
For the sauce:
- 1 tbsp natural peanut butter (smooth)
- 1 tbsp unhulled tahini
- 1 tbsp coconut milk
- 1 tsp coconut aminos
- Juice of 1/2 lime
- Preheat the oven to 180 degrees celsius. Spread the tofu slices on a baking tray lined with baking powder and drizzle with coconut aminos. Bake for 10 mins each side or until golden.
- In a non-stick saucepan, sautee the mushrooms in coconut aminos.
- Prepare the sauce by blending the peanut butter, unhulled tahini, coconut milk, coconut aminos and lime together.
- Assemble the tofu, mushrooms and veggies onto a plate/bowl. Drizzle with the peanut sauce and sprinkle with black sesame seeds.