Vegan Poke Bowl

Vegan Poke Bowl Recipe

By Loving It Vegan

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 10 minutes


For the Basting Sauce:

2 Tbsp Sesame Oil

2 Tbsp Dark Soy Sauce

2 Tbsp Maple Syrup

2 Tbsp Tomato Paste

1 tsp Garlic Powder

1 tsp Ground Ginger

1 tsp Dried Oregano

For the Mushrooms:

6 Portobello Mushrooms

For the Rice:

4 cups Cooked Basmati Rice (1 and 1/3 cups uncooked)

Spicy Mayo Dressing:

1 Tbsp Toasted Sesame Oil

1 Tbsp Sriracha Sauce

1/2 cup Vegan Mayonnaise (125g)

1 Tbsp Fresh Lime Juice

For the Bowls:

1 Small Head Romaine Lettuce Chopped

1 Large Carrot Peeled and Grated

1 Small Cucumber Sliced

2 Radishes Sliced

1 Medium Avocado Peeled and Sliced

1/3 cup Pickled Beets (56g) Sliced

Pickled Ginger

Black Sesame Seeds

Lime Wedges


1Preheat the oven to 400°F (200°C).

2Add the ingredients for the basting sauce to a measuring jug and mix together.

3Slice the mushrooms and add them to a bowl, pour over the basting sauce and toss them in the sauce until they’re well coated.

4Place the mushroom slices on a parchment lined baking tray and bake for 10 minutes, keeping an eye on them so they don’t over-cook or burn.

5While the mushrooms are baking, prepare your rice and veggies.

6Add the dressing ingredients to a measuring jug and whisk them together.

7When the mushrooms are cooked, assemble your bowls. Start with a bed of rice, then add lettuce, grated carrot, cucumber, radishes, avocado, beets and mushroom slices.

8Top with pickled ginger, black sesame seeds and lime wedges.

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