Vegan Poke Bowl

Plant based vegan poke bowl recipe.
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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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Vegan Poke Bowl

Difficulty: Beginner Prep Time 10 min Cook Time 15 min Total Time 25 mins Servings: 3 Calories: 1563 total calories (520 calories per serving) Best Season: Suitable throughout the year


This vegan poke bowl is a simple and delicious dish with a delightful blend of flavors and textures that are truly unique. It’s a great option for meal prep or a quick, on-the-go lunch.



  1. Begin by following the cooking instructions on the rice package.

  2. While the rice is cooking, prepare the other ingredients.

    • Slice the avocados.
    • Dice the cucumbers into small cubes.
    • Grate the carrots.
    • Cut the nori sheets into thin slices.


  3. In a small container, combine the sauce ingredients: sriracha, vegan mayo, lime juice, and soy sauce.

To assemble each bowl:

  1. Mix the cooked rice with rice vinegar, maple syrup, and iodized salt.

  2. Arrange the vegetables on top of the rice: cucumber, carrots, baby spinach, edamame, pickled ginger, and avocado.

  3. Add sliced nori sheets on top.

  4. Pour the sauce over the bowl.

  5. If desired, sprinkle with black sesame seeds.

  6. Mix everything together and enjoy your delicious poke bowl!


Nutrition Facts

Serving Size 1/3 the recipe

Servings 3

Amount Per Serving
Calories 520kcal
% Daily Value *
Total Fat 31.8g49%
Saturated Fat 6.5g33%
Sodium 546mg23%
Potassium 1075mg31%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Vegan, poke bowl, vegetables, Hawaiian poke bowl, rice bowl

Frequently Asked Questions

Expand All:
What rice to use for this recipe?

Feel free to use the type of rice you like best. If you're short on time, you can opt for Classic brown minute rice, which cooks in just 10 minutes. Another convenient option is to use leftover rice to create this tasty lunch.

What if I don’t like edamame?

Edamame is included in this recipe as a fast and convenient plant-based protein source that doesn't require any cooking. However, if you have more time and prefer an alternative, you can substitute tofu for the protein.

What can I use instead of rice?

You have the option to replace rice with quinoa in this recipe, and it comes with an added benefit. Quinoa has a longer shelf life when stored in the fridge and is packed with numerous nutritional advantages.

Is it possible to use a different ingredient in place of avocados?

Absolutely! This meal is adaptable, allowing you to switch out, include, or omit any of the vegetables and greens as you prefer or based on what's on hand in your fridge. As avocados are utilized for their healthy fats, you can consider using peanut butter as an alternative source of fats in this dish.

How can I meal prep a poke bowl for later?

Mix the sauce in advance and store it separately in an airtight container in the fridge. Prepare the vegetables ahead of time by slicing, dicing, or grating them as needed. Keep them in separate containers to maintain their freshness. Rice is best when freshly made, so it's recommended to prepare it on the day you plan to enjoy your poke bowl. On the day you're ready to eat your poke bowl, simply mix the rice with the sauce and prepped vegetables. 

If you like it, share it!

Tag #veganrecipes #plantbasedrds if you made this recipe. Follow @alyssafontainerd on Instagram for more recipes.

Pin this recipe to share with your friends and followers.

alyssa fontaine plant based dietitian

Alyssa Fontaine, RD

Meet Alyssa Fontaine. She is the Founder of Plant-Based Dietitians, a team of plant-based dietitians and nutritionists offering online consultations in Canada and the United States

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