Over the past few years, there has been a ton of hype surrounding poke bowls, but I always missed out on the experience because I don’t eat fish. So, I developed my own version with a fun replacement for the usual seafood. Brimming with deliciously healthy ingredients, this beautiful Vegan Poke Bowl is a perfect meal for a warm spring day.
Adding A Vegan Twist
A traditional poke bowl is a Hawaiian staple usually consisting of sushi rice, a variety of accompaniments like avocado, green onions, and ginger, and most importantly, chunks of raw, marinated fish. In fact, the word poke, meaning “to cut”, refers to the slicing style of the cubes of fish. Obviously, as a vegan, I knew I would leave the fish out of the equation, but I wanted to replace it with something a bit more creative than the typical tofu option. When I saw some vibrant watermelon radishes at the grocery store, inspiration struck! Not only is the color on point, but the crisp radish cubes provide the perfect canvas for a marinade of rice vinegar, sesame oil, and ginger.
The use of Jade Pearl Rice brings the beauty of this bowl up to another level. Bamboo extract infuses this stunning sushi-style rice, which gives it a delicate, grassy taste and aroma as well as this gorgeous green hue. Of course, you could opt for another kind of rice instead, but if you can get ahold of this, it’s definitely worth it!
This vegan poke bowl is a vibrant marriage of strong flavors. Resting on a fluffy bed of bamboo rice, the marinated watermelon radishes are the star of the show. The bowl is then loaded with crunchy veggies and tender edamame. Finally, kimchi and a drizzle of avocado wasabi cream finish off the dish with a kick.
While traditional Hawaiian poke bowls are typically made with pieces of tuna or salmon, this vegan version uses watermelon radish cubes, which provide the perfect canvas for a marinade of rice vinegar, sesame oil, and ginger.
- 1/4 cup rice vinegar
- 1/4 cup sesame oil
- 2 Tbsp plus 1 tsp coconut aminos, divided
- 1 Tbsp grated ginger
- 2 1/2 lbs watermelon radishes, large diced
- 1/2 tsp sea salt, divided
- 2 cups Jade Pearl Rice (see note)
- 2 Tbsp hot water
- 1 tsp wasabi powder
- 1 avocado, diced
- 1 cup roughly chopped cilantro, medium packed
- 2 limes, juiced
- 3 cups edamame, prepared according to package directions
- 1 1/2 cups sunflower sprouts
- 3/4 cup pickled jalapeño slices
- 3/4 cup kimchi (see note)
- 1 large carrot, julienned
- 1 green onion, thinly sliced
- 1 1/2 tsp sesame seeds
- In a large bowl, combine vinegar, sesame oil, 2 Tbsp of the coconut aminos, and ginger, whisking well to combine. Add radishes, stirring well, and refrigerate at least 4 hours.
- Meanwhile, prepare the rice. In a medium saucepan, combine 3 cups of water and 1/4 tsp of the salt and bring to a boil. Add rice, stirring well, and cover. Reduce heat to medium-low and simmer until rice is tender and water is absorbed, about 15 minutes. Remove from heat and let stand covered for a few minutes. Fluff and set aside.
- In a small bowl, whisk together hot water and wasabi powder until well combined. Let sit for about 5 minutes to let flavors release.
- In a food processor, combine wasabi, avocado, cilantro, lime juice, remaining 1 tsp of the coconut aminos, and remaining 1/4 tsp of the salt. Process until smooth and creamy, about 1 to 2 minutes.
- To serve, divide rice evenly among six bowls. Top with radishes, edamame, sunflower sprouts, jalapeño, kimchi, and carrot. Garnish with green onion and sesame seeds, and drizzle with avocado cream.
Jade Pearl Rice can sometimes be found in specialty shops or health food stores, or can be purchased online from Amazon.com. If you can’t find Jade Pearl Rice, feel free to substitute your favorite rice or grain option.
I love Wildbrine Korean Kimchi because it is both vegan and gluten-free. If you can’t find it in a store near you, you can use your favorite vegan kimchi brand instead.