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Colorful, healthy and so delicious is this vegan poke bowl. It’s made with fresh, crunchy vegetables, spicy carrot salmon, crispy sautéed tofu and creamy sesame sauce. Served with rice, it’s a full meal for lunch or dinner. The recipe for this is pretty simple. Plus, you can modify it any way you like according to your taste. You can find a detailed vegan poke bowl recipe with exact quantities and step-by-step instructions here at the very bottom.
What is poke bowl?
Poke is a national dish from Hawaii that has a bit of Japanese cuisine in it. It consists of diced raw fish served with vegetables and a sauce on rice. Mainly salmon or tuna is used for it. By the way, the word “poke” means “cut into pieces”. In the meantime, poke bowls have also become widespread in other countries and are offered in restaurants or supermarkets, among other places.
How does poke bowl vegetarian?
A poke bowl can be easily prepared without fish and therefore vegetarian. Instead of real salmon, I made it with carrot salmon and tofu. This makes it just as delicious and without fish. Did you not prepare carrot salmon and still want to quickly conjure up the traditional Hawaiian dish in a vegan version on the dinner table? Then use nori flakes instead of carrot salmon for the fish flavor. You can also simply shred nori leaves for this. If you don’t like tofu, you can leave it out. Instead, the vegan poke bowl is also delicious with roasted chickpeas. By the way, instead of carrot salmon you can use marinated watermelon, which you have to pickle beforehand just like carrots. The marinated watermelon takes the role of vegan tuna. The Hawaiian dish tastes very refreshing with it.
The main ingredients for poke bowl
Usually, a poke bowl consists of rice, vegetables or fruit, raw (vegan) fish and a sauce. As for individual ingredients, you can let your imagination run wild and create your favorite bowl. Use a rice variety of your choice. Or how about pasta, quinoa or buckwheat instead of rice? Pick out veggies to suit your taste. Or give your poke bowl a special flavor with different fruits. Don’t have time to make carrot salmon yourself? Then use nori flakes instead and give your vegan poke bowl that traditional fishy taste. Add crispy fried tofu or crunchy roasted chickpeas and sprinkle the dish with sesame seeds or peanuts. You can also experiment as you like with the sauce. Fresh herbs can add flavor to your Hawaiian dish.
Colorful, healthy and delicious
It’s not without reason that poke bowls have become so popular everywhere. They are not only an eye-catcher on the dining table and taste incredibly delicious, but are also healthy. Rice provides the body with energy and makes you full. Vegetables, fruits and sesame seeds provide the body with vitamins and minerals. Tofu contains a lot of protein and is a good source of protein.
Hot or cold meal?
Traditionally, a poke bowl consists of hot and cold ingredients. For example, the rice usually goes into the bowl warm. In exchange, the vegetables, raw (vegan) fish and sauce with which it is topped are cold. However, many prepare the dish with cold rice. This tastes just as delicious and has the advantage that you can cook the rice in advance. So, since a poke bowl tastes great both hot and cold, it’s convenient to take with you to work or college, for example.
Why make a poke bowl at home?
A homemade poke bowl tastes best, of course. Then it is really fresh. Because the vegetables are cut directly before serving. Moreover, you can choose all the ingredients according to your taste: just leave out the ingredients you don’t like and put in the vegetables you do like. You can create your own favorite sauce for it. Whether the dish will be vegan or vegetarian is also up to you when you make it yourself. And it’s not hard to make a poke bowl yourself. So why go for one from a restaurant or supermarket where you don’t even know what ingredients are really in it.
What can I prepare in advance?
You can cook rice in advance. You can also fry the tofu and pickle the carrot salmon ahead of time. Likewise, the sesame sauce can be made ahead of time. You can then simply store the prepared ingredients in the refrigerator and make a poke bowl as soon as you feel like it. You should chop vegetables right before serving the poke bowl so that they are fresh when you serve them. That way you’ll have the ingredients that take a little longer to prepare ready, and you can whip up the Hawaiian dish in a flash if you’re short on time for cooking.
This poke bowl
- is vegetarian and vegan,
- is colorful,
- is healthy,
- is fresh,
- is incredibly delicious,
- is rich in vitamins, protein, minerals and trace elements,
- is filling,
- is without fish,
- is with lots of fresh vegetables,
- is with spicy carrot salmon,
- is with crispy fried tofu,
- is with creamy sesame sauce,
- is ideal for lunch or dinner,
- is eye-catcher on the dining table,
- is easy and quick to make at home,
- can be varied at will,
- is suitable for takeaway.
How to make vegan poke bowl: the recipe
You can find the exact quantities and step-by-step instructions on how to make the vegan poke bowl at home below in the box recipe.
This recipe is pretty simple. In doing so, you can prepare much of it ahead of time and then, when you’re hungry, quickly assemble your poke bowl. In addition, the recipe can be modified as you like, for example, in terms of vegetables, sauce, rice or tofu. For that, read my tips and tricks for preparation here below.
For the vegan poke bowl you need
- vegan salmon, which you can prepare according to the carrot salmon recipe,
- natural tofu,
- various vegetables and beans (for me it was cucumber, radish, avocado, red cabbage, mini hot peppers, edamame beans and spring onions).
I had the Hawaiian dish served with sesame sauce. For this you need
- fresh ginger,
- soy sauce,
- chili sauce,
- agave syrup,
- rice vinegar
- and some water.
How to make vegan poke bowl: this is how it works
- Cook rice according to package directions.
- Cut natural tofu into cubes and fry until crispy.
- For the sesame sauce, mix all ingredients to a homogeneous mass.
- Divide the cooked rice into bowls, top with vegetables, carrot salmon and tofu and pour sesame sauce on top. Done!
How to make vegan poke bowl: Tips and tricks
- Instead of vegan salmon made from carrots, you can make your poke bowl with vegan tuna made from watermelon. To do this, marinate the watermelon first just like carrots.
- If you don’t feel like or have time to make carrot salmon yourself, you can use fresh carrots cut into thin strips and nori flakes instead.
- You can use any vegetables you like.
- Fruit, for example pineapple or mango, in combination with vegetables is also popular for poke bowls.
- Instead of edamame beans, you can use peas.
- You can use any kind of rice.
- Instead of rice, you can use noodles, quinoa or buckwheat.
- Instead of frying tofu, you can marinate it.
- Instead of sesame seeds, you can sprinkle the poke bowl with peanuts before serving.
- Instead of sesame sauce, you can make another sauce that suits your taste.
- Rice, tofu, carrot salmon and sesame sauce can be prepared in advance and stored in the refrigerator.
Did you make the vegan poke bowl at home using this recipe? I’m looking forward to your result, your star rating and your comment on the recipe below, how it turned out and how you liked it.
Poke bowl vegan
- 90 g rice (any variety)
- 100 g natural tofu
- carrot salmon (1/2 of this recipe)
- 75 g cucumbers
- 4 radishes
- 75 g edamame beans (frozen)
- 1/2 avocado
- 75 g red cabbage
- 1 hot mini pepper
- 1 spring onion
- 1/2 tsp turmeric powder
- water for cooking rice
- vegetable oil (for frying)
for the sesame sauce
- 35 g tahini
- 1 small clove of garlic
- 5 g ginger (peeled)
- 1 tsp soy sauce
- 1/2 tsp chili sauce
- 1 tsp agave syrup
- 1 tsp rice vinegar
- approx. 2 tbsp. water
- fresh herbs
- Cook rice in water according to package directions, salting to taste.
- Cut natural tofu into cubes, roll them in turmeric powder and fry them in vegetable oil until golden brown and crispy. Season it with salt and pepper to taste.
Preparation of the sesame sauce
- Put tahini, garlic, ginger, soy sauce, chili sauce, agave syrup and rice vinegar in a blender and puree it to a homogeneous sauce.
- Now add water to the sauce little by little until it has the desired consistency.
Assemble the poke bowl
- Cut cucumbers and avocado into cubes, radishes into slices, red cabbage into thin strips, mini peppers into rings, spring onions into small pieces. Defrost edamame beans according to package directions.
- Divide the cooked rice between two bowls, top with carrot salmon, tofu, cucumber, avocado, radish, red cabbage, mini peppers, spring onions and edamame beans and pour the sesame sauce on top. Sprinkle the poke bowl with fresh herbs and sesame seeds.
- The vegan salmon from carrots can be replaced with vegan tuna from watermelon. For this, the watermelon must first be marinated just like carrots.
- Instead of carrot salmon go fresh carrots and nori flakes.
- Take any vegetables to taste.
- Fruit can also be used.
- Instead of edamame beans, peas go.
- Instead of rice go noodles, quinoa or buckwheat.
- Instead of sesame seeds, the poke bowl can be sprinkled with peanuts, among other things.
- Instead of sesame sauce, you can use any other sauce that goes well with the poke bowl.
- Note the detailed tips and tricks for DIY vegan poke bowl at the top of the post.