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In recent years, poke bowls have taken the culinary world by storm, captivating food enthusiasts with their colorful presentations and fresh flavors. Originating from Hawaii, these bowls traditionally feature cubed raw fish, marinated and served over a bed of rice, complemented by a variety of toppings. However, as the demand for plant-based meals grows, the concept of the vegan poke bowl has emerged, offering a delightful alternative that maintains the spirit of this beloved dish while catering to those who prefer or require a meat-free diet.

Vegan Poke Bowl Recipe

Dive into a refreshing and colorful vegan poke bowl that’s perfect for any meal! This vibrant dish features sushi rice topped with creamy avocado, crisp cucumber, crunchy radishes, and protein-packed edamame all drizzled with a savory sesame dressing. The addition of grated carrot and seaweed salad brings extra texture and flavor, while sesame seeds and fresh cilantro enhance the presentation. Ideal for meal prep or a quick dinner! Enjoy with lime wedges for a zesty kick.
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Ingredients
  

1 cup sushi rice

1 1/4 cups water

1 tablespoon rice vinegar

1 tablespoon soy sauce (or tamari for gluten-free)

1 teaspoon sesame oil

1 avocado, sliced

1 cup cucumber, julienned

1 cup radishes, thinly sliced

1 cup edamame, shelled

1 carrot, grated

1/4 cup seaweed salad

2 tablespoons sesame seeds

2 green onions, chopped

Fresh cilantro for garnish

Optional: lime wedges for serving

Instructions
 

Cook the Rice: Rinse the sushi rice under cold water until the water runs clear. In a saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.

    Season the Rice: In a small bowl, mix the rice vinegar, soy sauce, and sesame oil together. Once the rice has cooled slightly, fluff it with a fork and stir in the vinegar mixture. Allow to cool at room temperature.

      Prepare the Toppings: While the rice is cooking, prepare the vegetables. Slice the avocado, julienne the cucumber, and thinly slice the radishes. Grate the carrot if you haven't done so already.

        Assemble the Bowl: Once the rice is ready, divide it into bowls. Start with a base of seasoned sushi rice, then artfully arrange the avocado, cucumber, radishes, edamame, carrot, and seaweed salad on top.

          Garnish and Serve: Sprinkle the bowls with sesame seeds and chopped green onions. Add fresh cilantro on top for an extra burst of flavor. Serve with lime wedges on the side for squeezing over the top.

            Enjoy Your Poke Bowl: Mix and match the ingredients as you eat, and enjoy the refreshing and vibrant flavors of this vegan poke bowl!

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 2