You couldn’t miss the poke bowl trend ! Having made a little too much vinegared rice during my attempt at spring maki, I wondered what I could do with it … This is where I wanted to create my vegetarian poke bowl recipe! Hope you like this variation.
What is a poke bowl ?
Poke (in Hawaiian, po.ke means “piece” or “cut”) is one of the main dishes of traditional Hawaiian cuisine. It is made with diced raw fish, served as a starter or main course. It is also known by its modern variant the poke bowl which is a bowl to compose with a base of starches, a choice of vegetables and proteins (animal or vegetable).
The poke bowl has become very popular in a short period of time and we have seen a lot of franchises appear that offer poke bowl bars. The dish is popular because it tastes elsewhere, is easy to prepare (requires little movement) and is fairly balanced.
Ingredients for 1 bowl
150g of vinegared rice (recipe here)
1/2 pack of Taifun sesame almonds tofu
1tsp olive oil
Sweet soy sauce (optional)
In a nice bowl, place your vinegar rice. Tamp it down lightly.
Peel the carrot, cut its ends and wash it. Grate it to the size that suits you. Personally, I like the crunchiness so I grate with the big holes in my grill. Place the carrots on the vinegar rice.
Cut the cherry tomatoes into quarters. Place them in the bowl.
Put a good tablespoon of humus in the bowl.
Cut the soya block into strips and cut them into small pieces. Heat the oil in a pan and brown the diced tofu. I added a little sweet soy sauce. Place the soy in the bowl.
Finish with the half avocado cut into strips. I like adding a little lemon juice, salt and pepper to my avocado.
Sprinkle with flax seeds and fresh cilantro.
All that’s left to do is taste. What is good about the poke bowl recipe is that it is infinitely available, depending on your tastes and preferences.
Other food posts :
- Spring makis salmon avocado recipe
- Best hummus recipe (and not too fatty !)