Vegan Poke Bowls
Vegan Poke Bowls- a meatless spin on the Hawaiian classic made with pickled veggies and brown rice. They are light, refreshing, and perfect for summer weather!
I wish I had some romantic story from Hawaii to share about my inspiration for this recipe but unfortunately I don’t. In fact, the inspiration actually came from one of the last places you would probably guess…Austin, Texas!
During our last trip to Texas, we stopped off for lunch at a super trendy spot in Austin called Flower Child. If you’ve ever been to True Food Kitchen then you would easily be able to imagine this place. It has a fresh, modern feel with a wide array of nutritious options on the menu.
Some people might balk at these kinds of restaurants popping up but I personally love them. I don’t care if it’s a chain. The more healthy options, the better!
Health-inspired restaurants mean you are also likely to find something plant-based which is always a plus. There were plenty for us to choose from but it was actually Brandon that ordered the vegan poke bowl for his meal. Of course I took a bite and then asked him to trade me because it was so darn tasty. I’m lucky that he’s really good about sharing. :)
The base of the bowls features a combination of brown rice, pickled mushrooms and beets, sliced radishes, cucumber, seasoned tofu, avocado and pickled ginger. So many stellar flavors in one dish!
While it might sound complicated, the recipe actually comes together super quick if you take the time to prep a few of the ingredients in advance. Mainly the pickled beets and mushrooms. Then if you buy frozen brown rice and seasoned tofu (I love this Sesame Ginger flavor), it’s ready to eat in less than 10 minutes. Perfect for when you’re hangry and need healthy food STAT.
I hope you get a chance to try these vegan poke bowls because I know you guys will love them. Enjoy!
Vegan Poke Bowls
Yield: 4 bowls
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
For the Bowls
- 1 cup pickled beets
- 8 ounces pickled mushrooms (see recipe below)
- 1 large cucumber, seeded and diced
- 4 cups cooked brown rice
- 2 avocados, pitted and sliced
- 8 ounces seasoned tofu, sliced lengthwise into 12 pieces
- 6 ounces pickled ginger
- 4 tablespoons tamari
- juice of 1 lemon
For the Pickled Mushrooms
- 8 ounces mushrooms
- 1 tablespoon olive oil
- 1/4 cup diced onion
- 1 large garlic clove, minced
- 1/4 cup white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon oregano
- 1/4 teaspoon mustard powder
Prepare the pickled mushrooms: warm one tablespoon olive oil in a medium-size pan over medium heat. Add the onion and cook for a few minutes. Add the garlic and mushrooms and cook for about 6-7 minutes, until soft. Remove from heat and set aside to cool. In a jar or bowl (that seals with a lid), combine the vinegar, salt, oregano, and mustard powder. Seal and shake to combine, or whisk well. Add the cooled mushrooms, seal with a lid and refrigerate for at least 4 hours or up to overnight.
Assemble the bowls: divide the cooked rice among four separate bowls then top with pickled beets, mushrooms, diced cucumber, sliced tofu, avocado and pickled ginger. In a small bowl, whisk together lemon juice and tamari. Pour over top of the bowls, serve and enjoy!
Time does not include preparing the beets or allowing the mushrooms to marinate. If you are planning on having leftovers, wait to add the avocado until ready to serve.
*Pickled beets and mushrooms contribute a lot of flavor to these bowls. However, if you are short on time you can always just serve them with regular cooked beets or mushrooms.