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This vegan poke bowl recipe is gluten free, full of healthy veggies, and also easy to make! In addition, it is customizable, vegetarian, made with sweet potatoes and a delicious sauce.
I love making Asian inspired bowls like my vegan sushi bowl or vegan noodle bowl because they are an easy way to eat lots of vegetables. You can customize it as well because you can add any veggies you like.
If you are a fan of sweet potatoes like me, you can also try my sweet potato sushi roll recipe. I am not the biggest fan of tofu so I make a lot of Asian inspired dishes with no tofu.
But, before we jump into the recipe, let's talk about how you can customize it and learn some tips.
How to make Vegan Poke Bowl
Ingredients
Rice
You can use short grain white rice, short grain brown rice, or sushi rice if you like so it's up to you. You can also use quinoa to make this vegan poke bowl even healthier!
Sweet potato
It works great in this recipe and also gives a little sweetness! We will steam it first and then coat it with the delicious sauce.
Veggies & Avocado
We'll be adding a combination of cucumbers, spring onions, radishes, and carrots but feel free to use your favorite veggies. You can use edamame, bell peppers, or any other veggies you like. Avocado slices give a creamy texture so I highly recommend them.
Sauce
We will be using a combination of tamari, rice vinegar, maple syrup, chili paste (sambal oelek), sesame oil, garlic and ginger. You can taste it and then adjust it to your liking.
Toppings
You can top this dish with sesame seeds and I also love drizzling my homemade vegan sriracha mayo on top for extra flavor!
How to make it
- Start by cooking the rice of your choice.
- In the meantime, steam the sweet potato cubes by adding 2 inches of water in a large pot, place a steamer basket into the pot. And then add the sweet potato cubes to the steamer basket, bring the water to boil, lower the heat to medium-high, cover, and steam for about 12 to 15 minutes until the sweet potatoes are soft.
- While the rice is cooking and the sweet potatoes are steaming, make the sauce by adding all the sauce ingredients in a bowl and mix well. (If you are making the vegan sriracha mayo, follow the steps in the recipe and set it aside).
- After the sweet potatoes are cooked and cooled, add them to a medium bowl, pour half of the sauce into the bowl and then mix well, set aside.
- Divide the rice into two bowls, add the sweet potatoes, veggies, avocado slices and drizzle with the rest of the sauce. And then top with sesame seeds and sriracha mayo (optional), mix well, and enjoy!
Tips & Variations
- Instead of steamed sweet potato, you can add baked tofu to these vegan poke bowls.
- If you don't enjoy spicy food, you can omit the sambal oelek.
- You can easily change up the veggies and use your favorite ones. You can use bell peppers, edamame, or any other veggies.
- Make sure to cut the veggies as thin as possible, you can use a peeler to make ribbons for this.
- Mix well before eating so you will get a great bite every time.
Other Sauce Options for vegan poke bowls
- Try adding vegan teriyaki sauce for a flavor change
- For a fusion bowl, you can add vegan chipotle mayo
- If you are a fan of garlic, play around with adding vegan garlic aioli
Frequently Asked Questions
Yes, instead of tamari, you can use coconut aminos to keep it soy free.
Yes, roasted sweet potatoes would work perfectly for this dish.
That should work for these bowls!
How to store it
I don't recommend storing it with all the ingredients mixed because it will get soggy. You can make the rice and sweet potatoes ahead of time which should last 3 to 4 days and then add the veggies, toppings, and sauce before eating.
These homemade vegan and vegetarian poke bowls are so easy to make, and filling. They are also also:
- Gluten free
- Loaded with raw vegetables
- Customizable
- So delicious!
More Asian inspired plant based recipes to try
- VEGAN PAD THAI
- THAI PEANUT NOODLES
- VEGAN TERIYAKI NOODLES
- LO MEIN RECIPE
- GARLIC SESAME NOODLES
- VEGAN SPRING ROLLS
So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, Selin
PrintVegan Poke Bowl (Easy & No Tofu)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2-4 servings 1x
- Category: Main Dish, Side Dish
- Method: Cook
- Cuisine: Asian inspired
- Diet: Vegan
Description
This vegan poke bowl recipe is gluten free, full of healthy veggies, and easy to make! It is customizable, vegetarian, made with sweet potatoes and a delicious sauce.
Ingredients
Poke Bowl Filling
- 3 cups cooked (1 cup uncooked) short grain white rice (sub for cooked brown rice, sushi rice or quinoa)
- 1 large sweet potato (peeled, cut into 1-inch cubes, and steamed)
- 1 large or 2 small cucumbers (thinly sliced)
- 1 avocado (thinly sliced)
- 1 medium carrot (thinly sliced)
- 3 spring onions (thinly sliced)
- ¼ cup radishes (thinly sliced)
- 1 tablespoon sesame seeds for topping
Sauce
- ¼ to ⅓ cup tamari (sub for low sodium soy sauce if not gluten free)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon chili paste (sambal oelek - adjust to spice level preffered)
- 2 teaspoons toasted sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (minced)
For Serving
- 2 servings of vegan sriracha mayo for topping (optional)
Instructions
Cook the Rice
- Start by cooking the rice of your choice. Set aside.
Steam the Sweet Potato Cubes
- While the rice is cooking, steam the sweet potato cubes by adding 2 inches of water in a large pot, place a steamer basket into the pot.
- Add the sweet potato cubes to the steamer basket, bring the water to boil, lower the heat to medium high, cover, and steam for about 12 to 15 minutes until the sweet potatoes are soft.
Make the Sauce
- While the rice is cooking and the sweet potatoes are steaming, make the sauce by adding all the sauce ingredients in a bowl and mix well. (If you are making the vegan sriracha mayo, follow the steps in the recipe and set it aside).
Assemble
- After the sweet potatoes are cooked and cooled, add them to a medium bowl, pour half of the sauce into the bowl and mix well.
- Divide the rice into two bowls, add the sweet potatoes, veggies, avocado slices and drizzle with the rest of the sauce. Top with sesame seeds and sriracha mayo (optional), mix well, and enjoy!
Notes
Instead of steamed sweet potato, add baked tofu
If you don't enjoy spicy food, you can omit the sambal oelek.
You can easily change up the veggies and use your favorite ones such as bell peppers, edamame or any other veggies.
Make sure to cut the veggies as thin as possible, you can use a peeler to make ribbons for this.
Mix well before eating so you will get a great bite every time.
Nutrition
- Serving Size: 2-4
- Calories: 411
- Sugar: 8.5g
- Sodium: 598.5mg
- Fat: 15.1g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 6.5g
- Protein: 7.9g
- Cholesterol: 0mg
Keywords: vegetarian poke bowl, vegan poke bowls, healthy poke bowls, poke bowls with no tofu
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