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.
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)
- 1/4 cup radishes (thinly sliced)
- 1 tablespoon sesame seeds for topping
- 1/4 to 1/3 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)
- 2 servings of vegan sriracha mayo for topping (optional)
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).
- 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!
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.
- 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