Vegan Poke Bowl
A delicious, vegan and healthy take on a poke bowl
Ingredients
'Sashimi'
- 5 field tomatoes
- 2 tbsp grated ginger
- 2 tbsp minced garlic
- 2 tbsp sesame oil
- 1/8 cup tamari or liquid aminos
- 1/8 cup coconut nectar
- 3 tbsp rice vinegar
- 1/4 cup green onions finely chopped
Poke Bowl
- 2 cups rice of choice cooked
- 1 mango peeled and chopped
- 2 cups edamame
- 1 cup cucumber chopped
- 1 avocado peeled and sliced
- 1 cup sprouts
- 1 cup radicchio
- 4 tbsp pickled ginger
- 4 tbsp green onion
- 4 tbsp sesame seeds
Instructions
Preparing the 'sashimi'
- Fill a large pot with water and bring to boil
- De core your tomatoes with a sharp pairing knife + cut thin slices into the tomato skin every 1 1/2'' around
- Place tomatoes into the pot of boiling water. Leave here until skin starts to peel off. About 10 minutes
- In the meantime, dice garlic, grate ginger and mix all 'sashimi' ingredients together in a bowl.
- Fill a large bowl with cold water and ice. Once skin starts to peel off tomatoes, drain then place in ice water. Leave here for 10 minutes.
- Once tomates have cooled, peel off remaining skin and slice removing the seeds.
- Add 'sashimi' slices in a bowl with the sashimi sauce. Cover and place in fridge for at least 40 minutes. The longer is sits the better!
Assembling Poke Bowl
- Cook rice according to package
- Peel, cut, chop and prepare toppings
- Once rice is cooked and cooled, add toppings and sashimi
- Drizzle sashimi sauce over the bowls top with sesame seeds