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
Black Sesame Seeds
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.