VEGAN POKE BOWL

Name: VEGAN POKE BOWL
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Asian
Ingredients: 6,3 ounce white rice; 1 1/2 cup water; 0,5 tsp salt; 1 can chickpeas; 1 tbsp corn starch; Paprika powder; 1 tbsp olive or sesame oil; 1 block smoked tofu; 1 cucumber; 5,3 ounce red cabbage; 6 radish; 3 spring onions; 2 carrots; 1 Avocado; 2,3 ounce tahini; 1 garlic glove; 1 tsp ginger; 1 tsp miso paste; 1 tbsp maple syrup; 1 tbsp rice vinegar; sesame; lemons

6 steps

Prep:30minCook:15min

Delicious and easy vegan poke bowl at home.

Updated at: Thu, 17 Aug 2023 08:44:23 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1029.6 kcal (51%)

Total Fat36.5 g (52%)

Carbs147.9 g (57%)

Sugars9.6 g (11%)

Protein32.1 g (64%)

Sodium888.3 mg (44%)

Fiber15.9 g (57%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Add rice and water to a pot and bring it to boil. Reduce heat to low, cover, and simmer for 15min until all the water is absorbed. Remove from the heat and allow to steam for 10min. Add salt, fluff with a fork and set aside.

Step 2

In the meantime prepare the crispy chickpeas by rinsing and drying the chickpeas. Add paprika powder, corn starch, salt and olive oil and give them a good mix. Bake the chickpeas for about 20-30min at 360°F.

Step 3

Cut tofu in slices and fry them from both sides in a pan till golden then set aside.

Step 4

Wash and cute all the veggies and blend tahini, garlic, maple syrup, miso paste, ginger, rice vinegar and 2-4 tbsp water for the sauce.

Step 5

Get the roasted chickpeas out of the oven.

Step 6

Divide the rice into the bowl, assemble all prepared veggies, top them with tofu and chickpeas and pour the sauce over it.