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Vegan Poke Bowl
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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