Vegan Tuna Poke Bowl

Vegan Tuna Poke Bowl Recipe

By Hot For Food

🔪Prep Time: 30 minutes

👩‍🍳Cook Time: 25 minutes


beet tuna poké

3 large red beets, scrubbed clean with stalks trimmed off

1/4 C lime juice

1 tsp rice vinegar

1 tsp white miso paste

2 tbsp low-sodium soy sauce or tamari

2 tbsp water

2 tsp sesame oil

1/4 tsp red chili flakes

1/8 tsp sea salt

brown rice bowl

1 C short grain brown rice

1 1/2 C water

1 tsp vegetable oil

1/2 tsp sea salt

1/2 C radish, sliced thin on a mandolin

1 avocado, cubed or sliced

1 C frozen shelled edamame beans

1 C julienne cucumber

1 carrot, thinly sliced into ribbons using a vegetable peeler

1 to 2 green onions, thinly sliced, as garnish

black and white sesame seeds, as garnish

avocado wasabi dressing (makes about 3/4 cup)

3 tbsp lime juice

2 tbsp rice vinegar

1/2 C vegan mayonnaise

1/2 an avocado, peeled and pitted

1/4 C packed cilantro

2 tsp granulated garlic powder

2 tsp wasabi powder

1 tsp sea salt

1 to 2 tbsp water (if needed to thin out)


1Preheat oven to 400°F.

2To make the vegan beet tuna, prepare the red beets by slicing off the round cheeks of the beets until you’re left with a beet cube with flat sides. Slice the beet into smaller 1/2-inch cubes.

3In a medium saucepan over medium-high heat, combine lime juice, rice vinegar, white miso paste, soy sauce/tamari, water, sesame oil, red chili flakes and sea salt. Whisk to combine well and add the cubed beets. Boil uncovered for about 10 to 12 minutes. Then turn down the heat and let it simmer for another 5 to 7 minutes until the sauce reduces. It should look thicker and glossy.

4Use a fork so some of the excess marinade drips off, and lift beets from the saucepan and place in 1 layer on a parchment lined baking sheet. Bake for 15 to 18 minutes. You don’t need to flip the pieces at all during baking.

5To make the short grain brown rice, rinse the starch off the rice in a sieve until the water runs clear. Place the rice in a medium sized pot over medium heat with water, vegetable oil, and sea salt. Once the water begins to simmer, cover the pot with a lid and turn the heat down to low. Cook for 20 to 25 minutes until all the water has absorbed and the rice is cooked and tender.

6To make the avocado wasabi dressing combine lime juice, rice vinegar, vegan mayonnaise, avocado, cilantro, granulated garlic powder, wasabi powder and sea salt together in a blender until smooth. If needed, add 1 to 2 tbsp of water to thin it out.

7To make the edamame, boil water in a kettle. Place edamame in a heat proof bowl. Add boiled water over top of the edamame until it’s covered and let it sit for 10 minutes. Then drain through a sieve and set aside until ready to assemble the bowls.

8To assemble the bowls, add 1 cup of rice per serving. Top with fresh radish, avocado, edamame , cucumber and carrot. Add the beet tuna, and add the avocado wasabi dressing, black and white sesame seeds, and green onion.

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