Our Favourite Vegan Poke Bowl Recipes
These colourful plant-based bowls are inspired by Hawaiian poke. Traditionally using raw fish, these recipes capture freshness and seasonality with tofu or tempeh, ginger, raw vegetables, rice and zingy dressings. Any one of these dishes is guaranteed to elevate your lunch game to new levels.
Our plant-based poke bowl recipe from Food Editor, Val, is full of bursting flavours and crunchy, chewy and smooth components. Tender tempeh is pan-fried in peanut butter, soy and sesame oil and plated with crunchy edamame, thinly sliced carrots and cucumber, ripe avocado and fermented kimchi for a tangy depth. The dish is then served with cauliflower rice and seasoned with sesame seeds and nori flakes before serving.
The ‘poke’ (thinly sliced) element of this dish from Connoisseurus Veg lies with fresh radishes and sweet peppers to marry together tofu, rice, edamame and avocado. Diced mango is also included for a tasty, tropical experience.
If you’re looking to pour a tangy, sweet dressing into your vegan poke bowl, then this recipe from Bianca Zapatka uses a creamy tahini sauce to do just that. It’s highly customisable and you can use whatever rice or noodles you have to hand as well as chickpeas or edamame depending on your mood!
For a fiery depth to your vegan poke lunch, Simple Veganista marinades their tofu and onions in a ginger and soy marinade before plating it with ribboned carrots, radishes, red cabbage, diced mango, cubed pineapple, rice and black sesame seeds.
This final gluten-free offering from Emilie Eats is loaded with crunchy vegetables, sticky-baked tofu and a creamy peanut sauce. Pickled ginger is suggested as a little bonus topping and we know why – just thinking about that with the peanut dressing is making us hungry.
All that’s left for you to do is decide which tasty recipe you’re going to try first! Let us know your thoughts in the comments section below.
by Fabian Jackson
Fabian is one of our lovely Content Marketing Assistants who loves writing almost as much as he loves coffee, old episodes of Escape to the Country (no judgement here), and cooking up a storm in his kitchen.