VEGAN POKE BOWL
Vegan Poke Bowl complete with spicy “seafood” salad!
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Poke bowls are hands down one of my favorite warm weather foods. They are refreshing, packed with nutrients, delicious and have the ability to fill you up without weighing you down. I do love that seafood flavor of a traditional poke bowl, but want to skip out on the actual seafood part. This vegan spicy “seafood” salad does just the trick! Paired with rice, veg, and avocado, this poke bowl is a summer dream.
SPICY “SEAFOOD” SALAD
As mentioned above, I am a huge fan of the seafood element of a poke bowl. So creating a vegan version was an absolute must. Luckily I was able to nail it, if I do say so myself…
For this “seafood” salad I used shiitake mushrooms and heart of palm as the base. They have a similar texture to seafood and add their own dimension of flavor to the dish.
How do I get that seafood flavor? It’s a combination of nori flakes, lemon, old bay and soy sauce.
The salad is completed with a spicy sriracha mayo to tie it all together. Trust me, it’s drool-worthy!
One last benefit of this salad…you can prep a large batch and let if marinate in your fridge for up to 5 days. That way you can conveniently throw together bowls all week. Or toss it on a bun for a delicious sandwich.
THE TOPPINGS
For this particular bowl I included carrots, avocado, edamame, cabbage, cucumbers, sesame seeds, and green onions. I love the creaminess of the avocado, the freshness of the raw veg, and the extra protein from the edamame. Feel free to top yours with ingredients of your choice!
THE RICE
In this poke bowl I went with brown rice. I always add a touch of soy sauce, sugar, and rice vinegar for a bit of extra flavor. You can always omit that step if desired. You can also sub out the brown rice for white rice, quinoa, or farro.
VEGAN POKE BOWL
Ingredients
FOR THE RICE
- 4 cups cooked rice I used brown rice
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sugar can omit
FOR THE TOPPINGS
- 1 carrot, shaved into strips
- 1 cucumber, chopped into slices
- 2 green onions, chopped
- 1 avocado, sliced
- 1 cup shredded cabbage
- 1 tbsp sesame seeds
FOR "SEAFOOD" SALAD
- 2 cup shiitake mushrooms
- 1 can heart of palm, drained and diced
- 1 tbsp olive oil
- 2 tbsp water
- 1 tbsp nori flakes
- 1/4 tsp Old Bay seasoning
- 1 tbsp soy
- 1 tbsp agave can use maple syrup
- 1 tsp rice vinegar can substitute any light vinegar
- 1/8 tsp salt
- 1 lemon, juiced
FOR SRIRACHA MAYO–FOR "SEAFOOD" SALAD
- 2 tbsp vegan mayo
- 1/2 tsp sriracha
- 1/2 tsp soy sauce
- 1/4 tsp rice vinegar
- 1/4 tsp sesame oil
Instructions
MAKE THE SEAFOOD SALAD
- Add olive oil mushrooms to a pan
- Sautéed over medium heat for about 5 minutes
- Add heart of palm to pan and cook for 5 more minutes
- While mushrooms and heart of palm are sautéing prep the marinade
- Combine remaining ingredients under SEAFOOD SALAD. Do not include the sriracha mayo ingredients, those are for after.
- Stir ingredients until combined
- Once you have sautéed veg for 10 minutes add marinade to pan
- Cook for another minute
- Remove from heat and let cool
- ***I prefer to let this step of the salad marinate a day in the fridge to help really absorb the flavor, but if you are short on time this step is not necessary
PREP THE SRIRACHA MAYO
- Combine all ingredients for the sriracha mayo in a bowl
- Mix until combined
COMBINE SRIRACHA MAYO AND "SEAFOOD" SALAD
- Once the "seafood" salad has marinated for a day or cooled (if you do not have the time to marinate for a day) combine with sriracha mayo. ***If there is still liquid in the "seafood" salad after marinating strain out the extra liquid so you don't end up with salad soup!
- Set aside
PREP THE TOPPING
- Wash and slice your choice of vegetable
- For this recipe I thinly shaved carrots, cut up some cucumbers, sliced avocado, thinly chopped cabbage. I also incorporated edamame
PREP THE RICE
- In a sauce pan combine soy sauce, rice vinegar, and sugar
- Heat over medium heat until sugar is dissolved
- Remove from heat and combine with cooked rice
- ***I personally prefer my Poke Bowl rice lukewarm, but feel free to make it hotter or allow it to cool more if preferred
- Set aside
CONSTRUCT THE BOWL
- Build your bowls!
- Start with a cup of rice per bowl (serves 4)
- Top with a sprinkle of nori flakes if desired for an extra fishy flavor
- Sprinkle sesame seeds over rice
- Top with "seafood" salad, veggies, and green onion
- Want it extra spicy? Top with sriracha!
- Enjoy!
