Vegan Poke Bowls
Servings: 4 bowls
Ingredients
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
Instructions
- 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!
Notes
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.