Go Back
vegan poke bowl

Vegan Poke Bowl

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course dinner, lunch
Cuisine Asian, vegan
Servings 2

Ingredients
  

  • 3 cups kale massaged
  • 1 carrot grated
  • 1/4 cucumber chopped
  • 1/2 cup sprouts
  • 1/2 cup chick peas toasted (to toast, baked in lightly toss in olive oil and bake at 400 for 20-25 minutes or until golden brown)
  • 1 avocado sliced

Beet Poke

  • 3 small beets chopped
  • 1 clove garlic minced
  • 1 tbsp ginger minced
  • 2 tbsp liquid aminos I use Bragg's
  • 1 tbsp sesame oil
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 1 lime juiced
  • 1/2 bunch green onions chopped
  • 1 tsp chilli paste if you like it spicy!
  • 2 tbsp toasted sesame seeds

Instructions
 

  • Chop beets into 1’ cubes
  • Boil beets until soft (about 15 minutes)
  • Drain and rinse.
  • Place beets in the marinade and allow to sit while preparing other bowl ingredients.
  • Assemble the bowl by placing massaged kale in first. Divide remaining ingredients between the 2 bowls.  
  • Once assembled, add in poke along with the marinade. Top with additional lime juice and or sesame seeds. Enjoy!
Keyword healthy, poke, vegan, vegan poke