This vegan Poke bowl makes a healthy, fresh and lightweight dinner, plus they only take half-hour to make!

This vegan Poke bowl is ideal for once you want something easy to form and fill, which still feels light and fresh.


This recipe is additionally an incredible coincidence for the preparation of meals! Prepare all the ingredients and keep them stored within the fridge. Then once you are able to eat, simply add everything to the bowl and enjoy!

Well, it's technically a bowl usually served with Native Hawaiian raw fish. It starts with rice at rock bottom then ends with some fresh Tuna chop or salmon, and a good sort of vegetables and even some fruit like mango.

This Poke bowl, however, may be a choice of healthy vegan recipes easily during a more traditional place of Poke. Poke bowls are an excellent healthy choice for lunch or dinner. This vegan version is formed with Tofu, diced up, pan fry and add a delicious sesame sauce.


Poke bowls

  • 2 tbsp avocado oil
  • 1 pack extra firm tofu, cut into cubes
  • 1 tsp soy sauce 
  • 1 cup sushi rice, cooked according to package directions
  • 1 green apple, cut into cubes
  • 1/2 cup cucumber, cut into cubes
  • 1/2 cup edamame, cooked according to package directions
  • 1 cup sprouts of choice (I like radish sprouts) 
  • 1 avocado, sliced

Poke sauce

  • 1 small garlic clove, finely chopped
  • 1 tbsp freshly grated ginger
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 2 tsp sesame oil 
  • 1/2 tsp sriracha 


  1. Cook the tofu: Heat the oil in a non-stick pan on medium-high heat then add the tofu and let cook for 2-3 minutes on each side until crispy. Remove from heat and toss with 1 tsp soy sauce. 
  2. Prepare the sauce: Mix all the sauce ingredients together. Taste and adjust if needed (I like mine spicy!) 
  3. Put it together: Place the rice at the bottom of your bowl and make little piles with all your toppings. Pour sauce on top of your bowl and mix it all up together. (That’s the fun part!)

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