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Plant Based Poke Bowl

Plant Based Poke Bowl

Dinner Inspiration? We got you. ⁠
Plant Based Poke Bowl to the rescue!  Why do we love this bowl and these ingredients? ⁠ ⁠ ⁠
  • Pickled Beets gives us gut loving nutrients for our microbiome ⁠
  • Edamame has protein and antioxidants⁠
  • All the greens? Hello fiber! ⁠ 
  • Nori seaweed has the mineral iodine that helps the body make thyroid hormones that help regulate metabolism and other functions in the body
Ingredients (serves two)⁠
  • 1 cup sushi rice (cooked with kombu)⁠
  • 1 1/4 cup cold water⁠
  • 1 block tofu, roasted ⁠
  • 1 cup edamame ⁠
  • 1 carrot, shaved ⁠
  • 1/2 cup pickled beets⁠
  • 1 cup cucumber, chopped ⁠
  • 1/2 avocado, sliced⁠
  • 2 handfuls baby spinach⁠
  • 2 tbsp black sesame seeds⁠
  • 1 sheet nori⁠ ⁠
  • 1/4 cup tahini drizzle ⁠
  • Pickled ginger⁠
 
Method⁠
  1. Rinse the rice well under cold water for 2-3 minutes. ⁠
  2. Transfer to a small pot and add water. Swirl the rice around and then add 1 piece of kombu. Cover with a tight-fitting lid. ⁠
  3. Bring to a gentle boil and then reduce to a simmer for 16-18 minutes. Remove from heat source and keep covered for 10 more minutes. ⁠
  4. Remove lid, remove kombu and fluff rice with a fork.⁠ ⁠
  5. Preheat oven to 400F. Drain, cut and pat dry the tofu. Drizzle with 1 tbsp olive and sprinkle with salt, chilli flakes and cracked pepper. ⁠
  6. Spread on baking sheet and bake for 20 minutes the turn and bake for 5-10 minutes more. ⁠
  7. ⁠7. Boil water and pour over edamame. Let sit for 10 minutes. Drain and set aside. ⁠
  8. Place spinach in the bottom of a bowl. Arrange rice, tofu, shaved carrot, cucumber, pickled beets, avocado and nori as you like. ⁠
  9. Drizzle with tahini dressing and sprinkle black sesame seeds over the bowl. ⁠
  10. Finish with pickled ginger and enjoy! 😉⁠
Plant Based Poke Bowl

Tagged: Main Dishes