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Vegan Poke Bowl

Vegan Poke Bowl

Vegan Poke Bowl

In the time it takes to steam rice, you’ll have everything you need prepared and ready for a tamari sesame dressed rice poke bowl!


  • 2 cups short-grain rice
  • 1 ¾ cups water
  • ½ cup cucumber
  • ½ cup green onions, sliced
  • ½ cup soybeans (edamame)
  • ½ cup red pepper, diced
  • ½ sheet nori seaweed
  • Sprinkle of toasted sesame seeds
  • ¼ cup chopped cilantro
  • 1 package tofu, drained and cut into bite-sized pieces
  • 1 avocado peeled and chopped into bite-sized pieces
  • ¼ cup poke dressing


Wash the rice 3 times and drain. In a deep-sided pot, add washed rice and water.

Bring to a boil and cook until the water level is the same as the rice. Lid the pot and reduce heat to low.

Cook over low heat for 10 minutes. Keep the lid on and turn off the heat. Allow to sit for 10 minutes. Remove lid and fluff the rice.

Cut the cucumber and red pepper into bite-sized pieces. Slice the green onion thinly. Combine the cucumber, red pepper, green onion, and soybeans, toss with the dressing (recipe below).

Cut the nori into small strips.

Combine the tofu and avocado and toss with the dressing.

Poke Dressing


  • 1/3 cup Tamari
  • 2 TBSP. Maple Syrup
  • 1’ Organic Ginger
  • 2 TBSP. Sesame Oil
  • ¼ Cup Extra Virgin Olive Oil
  • ¼ Cup Rice Wine Vinegar


Combine tamari, maple syrup, sesame oil, olive oil, and rice wine vinegar. Zest in the garlic and ginger. Stir to combine and allow to sit. Holds well in the fridge for up to a month.

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