Vegan Poke Bowl

Make an easy, delicious vegan poke bowl without any seafood! Sweet potatoes, tempeh or tofu can replace the fish in this healthy, gluten free poke bowl, topped with THE BEST Sesame Sauce!

Enjoy the amazing flavors of a poke bowl, without any raw fish, in this Vegan Poke Bowl recipe! Poke, in Hawaiian, means "to slice" or "cut into pieces", so in this poke bowl, we're replacing the raw fish with cubes of sweet potato.

These plant based bowls are simple to prepare in just over 30 minutes, making them an easy weeknight dinner and great for meal prep.

Start with a base of perfectly cooked sushi rice, then load it up with roasted sweet potatoes, lots of vegetables and toppings. Finish the bowls off with an amazing sweet sesame sauce for an explosion of flavor!

Feel free to experiment with different flavor combinations. Explore using the additional topping suggestions to keep things interesting each time you make them!

You can even set out all of the topping options and have a 'build your own vegan poke bowl' night!

Jump to:

• Ingredients
• Additional toppings
• Instructions
• Frequently asked questions
• How to make it low carb
• How to add a protein
• How to meal prep the bowls
• More vegan bowls
• Recipe
• Comments

Ingredients

• Sweet potatoes - you will need 4 cups of diced sweet potatoes, which is equivalent to about 2 medium sweet potatoes.
• Cooked sushi rice - click the link to learn how to make it perfectly! This short grain rice will give you more of a classic taste, but feel free to substitute with brown rice or quinoa if you prefer.
• Edamame - you can find shelled edamame in the freezer section of most major grocery stores. Follow the instructions on the package to quickly defrost and heat up the edamame in the microwave.
• Cucumbers - Persian or English cucumbers have very few seeds and a mild taste, making them perfect for these bowls. But any cucumber variety will work, so feel free to use your favorite!
• Radish - thinly sliced fresh radishes add a nice bite and crunch to the bowls. If you can find watermelon radish at your local grocery store, they add a beautiful burst of color to the bowls!
• Sprouts - I like broccoli sprouts, but feel free to use other types like alfalfa or beet sprouts.
• Nori - you can buy this dried seaweed in strips or shredded at your local Asian market, or look in the international aisle at the grocery store. Shredded is best, otherwise you can buy the strips and shred them yourself.
• Pickled ginger - you can find this ingredient at an Asian market or in the international aisle of your grocery store. Pickled ginger will usually have a yellow or pink hue, and note that it is different than fresh ginger or ginger paste. It might also be labeled "sushi ginger" as seen in the image above.
• Sesame seeds - either black or white sesame seeds may be used.
• Togarashi - this seasoning is a wonderful blend of dried peppers, orange peel, ginger, seaweed, and sesame seeds. It adds great flavor to the top of these bowls!
• Sweet sesame sauce - this link will take you to an easy homemade recipe that's ready in just 5 minutes!
• Avocado
• Jalapeño
• Green onions

Additional toppings

Feel free to mix things up and add or substitute any of these poke bowl toppings for the ones listed above.

• Shredded carrots
• Shredded cabbage - either green or red cabbage
• Red onions
• Diced mango
• Spinach leaves
• Kale
• Chard
• Lettuce
• Diced roasted beets
• Roasted red peppers
• Cubed pineapple
• Shiitake mushrooms
• Macadamia nuts
• Peanuts
• Bean sprouts
• Chickpeas
• Garlic chips
• Spicy mayo - plant based to keep it vegan
• Sriracha
• Wasabi
• Gluten free soy sauce or tamari
• A squeeze of fresh lime juice

Instructions

1. Make the sushi rice. You can easily make Instant Pot Sushi Rice or cook it on the stovetop.
2. Prepare the sweet potatoes. Toss ¼ inch cubes of diced sweet potatoes in the sesame sauce, then spread them on a baking sheet, and roast in the oven until they are tender. About 15-20 minutes, in a preheated 425°F oven.
3. Assemble the bowls. Divide the rice between four bowls and arrange the sweet potatoes, avocado, edamame, cucumber, radish, sprouts, nori strips, jalapeños, green onions and pickled ginger on top. Sprinkle with the sesame seeds and togarashi, drizzle with more sauce, and dig in!

Frequently asked questions

• How many calories are in a vegan poke bowl? This poke bowl has 442 calories per serving. If you adjust any of the toppings, it will change the nutritional content.
• Can you use a different sauce? You sure can! Try a plant based spicy mayo, whole30 teriyaki sauce, sriracha, miso vinaigrette, eel sauce, vegan yum yum sauce, or your favorite Asian sauce for extra flavor.
• Are poke bowls good for you? It depends what you load them up with, but they certainly can be. Include plenty of veggies to add lots of vitamins and nutrients!

How to make it low carb

There are 64 grams of total carbs and 50 net carbs per bowl in this recipe. The sushi rice base makes up a large portion of the carbohydrates, so by eliminating or substituting it, you can reduce the carbs per serving.

• Leave out the rice to reduce the carbs to 37 grams per bowl.
• Replace the sushi rice with shirataki rice to bring the total carbs in each bowl to just over 38 grams.
• Use shredded cabbage as a base for a total of 42 carbs per serving.
• Replace the rice with leafy greens to bring each serving down to 38 grams of carbohydrates.

How to add a protein

Each bowl offers 12 grams of protein. If you would like to boost the protein content you can add any of the following ingredients.

• Including ½ cup of Tempeh per bowl will more than double the protein content, bringing it up to 27 grams. Try this Asian Marinated Tempeh recipe for a great addition to the bowls!
• Add ½ cup of cubed extra firm tofu to bring up the protein to 22 grams per serving and create a vegan tofu poke bowl.
• Just ¼ cup of chickpeas per bowl will add an extra 10 grams of protein, for a total of 22 grams of protein per serving.
• You can also sprinkle ¼ cup of chopped peanuts over each bowl to bring the total protein to 21 grams.
• Swap out the sushi rice for quinoa to bring the total protein up to 14 grams per serving.

How to meal prep the bowls

• To prep: Cook the sushi rice, roast the sweet potatoes and prepare the sweet sesame sauce.
• For storage: Divide the prepared rice between 4 large airtight containers. Top each with the roasted sweet potatoes and seal. In a separate container, store the edamame, cucumber, radish, sprouts, nori strips, jalapeños, green onions, pickled ginger, and sesame seeds. Wrap the avocado in plastic wrap and add ¼ avocado to each of the containers. Divide the sauce between 4 small containers and add a container to each of the large containers with the rice and sweet potatoes.
• To reheat and eat: Remove the lid and warm the rice and potatoes in the microwave for 2 minutes, or until warm. Add the toppings, drizzle with the sauce and enjoy!

More vegan bowls

Try these other delicious and easy plant-based bowls!

• Sweet Potato Vegan Burrito Bowl
• Roasted Broccoli Bowls
• Low Carb Vegan Fajita Bowl
• Buffalo Tofu Salad
• Chipotle Cauliflower Vegan Taco Bowl

Recipe