Vegetarian Poke Bowl Recipe for Fresh and Healthy Meals

Are you craving a fresh, vibrant, and nourishing meal that’s bursting with flavors and textures? Look no further than this delightful vegetarian poke bowl recipe!

Poke bowls have exploded in popularity thanks to their customizable nature and wholesome ingredients. Traditionally featuring raw fish, our vegetarian version swaps in colorful veggies, plant-based protein, and tasty seasonings to create a bowl that’s just as satisfying.

It’s perfect for a quick lunch, a light dinner, or even meal prep for the week.

This recipe combines crisp vegetables, creamy avocado, and nutty sesame seeds atop a bed of seasoned rice. The bright soy-ginger dressing ties everything together with a perfect umami kick.

Plus, it’s naturally gluten-free and can be made soy-free with simple swaps. Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your repertoire, this vegetarian poke bowl will soon be your go-to.

Let’s dive into how you can make this colorful bowl of goodness at home!

Why You’ll Love This Recipe

Versatile and Customizable: This vegetarian poke bowl is a canvas for your favorite vegetables and toppings. From crunchy cucumbers to creamy avocado, you can tailor it exactly to your taste.

Quick and Easy: Ready in under 30 minutes, it’s perfect for busy weeknights or a healthy lunch at work.

Nutritious and Balanced: Packed with fiber, vitamins, and plant-based protein, this bowl supports your wellness goals without sacrificing flavor.

Great for Meal Prep: Make several bowls at once and enjoy healthy, satisfying meals throughout the week.

Plus, it’s a fun way to enjoy the flavors of the Hawaiian poke bowl tradition without seafood. You can impress friends and family with this colorful, fresh dish anytime!

Ingredients

• 1 cup sushi rice (or short-grain rice)
• 1 1/4 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 cup firm tofu, cubed (pressed for best texture)
• 1 tablespoon soy sauce (use tamari for gluten-free)
• 1 teaspoon toasted sesame oil
• 1/2 cup shredded carrots
• 1/2 cup diced cucumber
• 1/2 cup edamame (shelled, cooked)
• 1 ripe avocado, sliced
• 2 green onions, sliced thinly
• 1 tablespoon sesame seeds, toasted
• 1 sheet nori, cut into thin strips (optional)
• For the dressing:
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup or honey
• 1 teaspoon freshly grated ginger
• 1 teaspoon sesame oil
• 1 garlic clove, minced

Equipment

• Medium saucepan with lid (for cooking rice)
• Mixing bowls
• Sharp knife and cutting board
• Measuring cups and spoons
• Small whisk or fork (for mixing dressing)
• Toaster or pan (for toasting sesame seeds)
• Serving bowls

Instructions

1. Prepare the rice: Rinse 1 cup sushi rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice with 1 1/4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.
2. Season the rice: In a small bowl, mix together 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt until dissolved. Gently fold this mixture into the cooked rice and let cool to room temperature.
3. Marinate the tofu: In a bowl, whisk together 1 tablespoon soy sauce and 1 teaspoon toasted sesame oil. Add the cubed tofu and toss gently to coat. Let it marinate for at least 10 minutes while prepping other ingredients.
4. Make the dressing: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon maple syrup or honey, 1 teaspoon grated ginger, 1 teaspoon sesame oil, and 1 minced garlic clove. Set aside.
5. Prepare the vegetables: While tofu marinates, dice the cucumber, shred the carrots, slice the avocado, and thinly slice the green onions. Cook and shell the edamame if not already prepared.
6. Toast sesame seeds: Heat a dry skillet over medium heat and toast the sesame seeds until golden and fragrant, about 2-3 minutes. Stir frequently to avoid burning.
7. Assemble the bowls: Divide the seasoned rice evenly between your serving bowls. Arrange the marinated tofu, carrots, cucumber, edamame, avocado slices, and green onions on top in colorful sections.
8. Drizzle dressing: Spoon the soy-ginger dressing over the bowls as desired.
9. Garnish and serve: Sprinkle the toasted sesame seeds and nori strips (if using) over the bowls. Serve immediately for the freshest taste.

Tips & Variations

“To press tofu, wrap it in a clean kitchen towel and place a heavy object on top for 15-20 minutes to remove excess moisture. This helps it absorb the marinade better and improves texture.”

You can swap tofu with tempeh or cooked chickpeas for a different protein source. For a soy-free version, substitute coconut aminos for soy sauce and use roasted chickpeas instead of tofu.

Add more veggies like radishes, pickled ginger, or steamed broccoli to customize your bowl. For extra crunch, sprinkle crushed roasted nuts or crispy fried onions on top.

Try swapping the sushi rice with quinoa or cauliflower rice for a low-carb alternative. Or add a dollop of spicy mayo or wasabi for a kick!

Want to explore more vibrant vegetarian meals? Check out Peruvian Vegetable Recipes for Flavorful Healthy Meals or try a sweet treat after your bowl with the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Nutrition Facts

Serving Suggestions

This vegetarian poke bowl shines as a standalone meal thanks to its balanced nutrients and satisfying flavors. However, you can pair it with a light soup or a refreshing salad for a more substantial dinner.

Consider serving it alongside a miso soup or a simple cucumber seaweed salad for an Asian-inspired meal. For a fun snack or appetizer, try the Lipton Vegetable Dip Recipe: Easy Party Favorite to keep the fresh vegetable theme going.

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Keep the dressing separate until ready to serve to maintain freshness.

Conclusion

This vegetarian poke bowl recipe is an excellent way to enjoy a nutritious, delicious, and easy-to-make meal that celebrates fresh ingredients and vibrant flavors. Its versatility means you can get creative with the veggies and proteins you have on hand, making it a perfect option for any season or occasion.

Whether you’re new to plant-based eating or a seasoned vegetarian, this bowl is sure to satisfy cravings and fuel your day. Making poke bowls at home allows you to control the ingredients and customize flavors to your liking, offering a healthier and more affordable alternative to takeout.

We hope this recipe inspires you to try more colorful, wholesome meals like it. If you enjoyed this, don’t miss our Vegan Bread Machine Recipe for Soft, Delicious Loaves to complement your meals with homemade bread baked to perfection!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegetarian Poke Bowl”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A fresh and vibrant vegetarian poke bowl loaded with marinated tofu, fresh veggies, and a flavorful soy-ginger dressing. Perfect for a healthy and satisfying meal.”, “prepTime”: “PT20M”, “cookTime”: “PT10M”, “totalTime”: “PT30M”, “recipeYield”: “2 servings”, “recipeIngredient”: [“1 cup sushi rice”, “200g firm tofu, cubed”, “1 avocado, sliced”, “1 cup cucumber, diced”, “1 cup edamame, shelled”, “2 tablespoons soy sauce”, “1 tablespoon rice vinegar”, “1 teaspoon sesame oil”, “1 tablespoon grated ginger”, “1 tablespoon sesame seeds”, “2 green onions, sliced”, “1 teaspoon sriracha (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Cook sushi rice according to package instructions and let cool.”}, {“@type”: “HowToStep”, “text”: “In a bowl, mix soy sauce, rice vinegar, sesame oil, and grated ginger.”}, {“@type”: “HowToStep”, “text”: “Marinate tofu cubes in the sauce for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Steam or boil edamame until tender, then drain.”}, {“@type”: “HowToStep”, “text”: “Assemble bowls with rice as the base.”}, {“@type”: “HowToStep”, “text”: “Top rice with marinated tofu, avocado slices, cucumber, and edamame.”}, {“@type”: “HowToStep”, “text”: “Drizzle any remaining marinade over the bowl.”}, {“@type”: “HowToStep”, “text”: “Garnish with sesame seeds, green onions, and sriracha if desired.”}], “nutrition”: {“calories”: “450 kcal”, “proteinContent”: “20 g”, “fatContent”: “18 g”, “carbohydrateContent”: “50 g”}}