Poke bowls have become really popular lately. They first came from Hawaii, and the original kind was super basic with just a few ingredients. 

But as time went on, people all over the world started to love it, and each place gave it their special twist to make different versions of this special dish. 

As plant-based vegan dietitians, we’re excited to introduce you to our own version of this dish that’s not only incredibly simple but also incredibly healthy. You’ll be amazed by its simplicity and healthiness.

Why do we like this vegan poke bowl recipe?

This recipe is vegan!

Given that fish is a key component in traditional poke bowls, we believe it’s important to offer a vegan alternative for those who follow a plant-based diet and still want to savor this versatile and customizable dish.

Another fantastic thing about this recipe is that you can whip it up and have it ready to eat in just 10-20 minutes. This makes it perfect for quick lunches or when you’re having a hectic day. 

Plus, it’s excellent for meal prepping. You can store the ingredients in the fridge, all set to go, and when you’re ready for a poke bowl, it’ll take you less than 2 minutes to put everything together.

Lastly, it’s important to note that this dish is super flexible. You don’t have to stick strictly to the recipe. Feel free to add your favorite vegetables or take out any you’re not a fan of. It’s all up to you!

Notes on ingredients 

Brown rice: In this dish, brown rice provides the carbohydrates. It’s a healthier choice compared to the usual steamed white rice. Brown rice has fiber and a lower glycemic index, which means it doesn’t cause blood sugar to rise as quickly or as much as white rice.

Rice vinegar, and maple syrup: these ingredients are included in the recipe to give the rice a combination of sweet, salty, and savory flavors. It’s recommended to use low-sodium soy sauce. 

Ionized salt: Iodized salt is a valuable dietary source of iodine. Iodine is crucial in preventing deficiencies that can potentially result in hypothyroidism. Regular salt would still work if you don’t have ionized salt. 

Baby spinach, cucumber, carrots, pickled ginger: This recipe offers a wonderful chance to use up the vegetables you already have in your fridge. We used spinach, cucumber, carrots, and ginger, but you can choose whichever ones you prefer. The combination of different vegetables is what makes this dish rich in vitamins, minerals, and antioxidants.

Edamame: Edamame are a plant-based source of protein. Interestingly, they are regarded as a high-quality protein similar to animal protein sources. In this recipe, frozen edamame is used to decrease the preparation time. 

Avocados: Avocados are a source of healthy fats and can be added to dishes to increase their energy content.

Nori sheets (seaweed): Nori seaweed is a great addition to this dish because it adds a savory umami flavor. Additionally, it contains various vitamins and minerals that offer health benefits.

Black sesame seeds: While black sesame seeds are optional in this recipe, they can enhance the nutritional value of the dish. They serve as a source of calcium, antioxidants, and other compounds that promote heart health and immunity.

Vegan mayo, sriracha, soy sauce, and lime: these ingredients are used to make the sauce. 

To receive additional assistance with your vegan diet, book a free discovery call with our team of plant-based vegan dietitians.

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