Hawaiian Veggie Poke Bowl

Name: Hawaiian Veggie Poke Bowl with Wakame Rice
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 30 Grams of Ginger; 1 Pieces of Garlic cloves; 150 Grams of Brown rice; 350 ML of Water; 1 Tsp of Salt; 4 Grams of Wakame; 1 Pieces of Cucumber; 40 Grams of Baby spinach; 2 Pieces of Lime; 15 ML of Sesame oil; 15 ML of Rice vinegar; 20 ML of Soy sauce; 10 Grams of Brown sugar; 2 Grams of Chilli flakes; 1 Pieces of Mango; 1 Pieces of Avocado; 10 Grams of Sesame seeds; 40 Grams of Spring onion; 300 Grams of Firm tofu; 1 Tsp of Salt; 4 Tbsp of Vegetable oil

with Wakame Rice

A vegan take on a classic Hawaiian poke bowl.

Cals 959 · Prot 41 · Carbs 130 · Fat 43

Vegan

25 min

Hawaiian Veggie Poke Bowl with Wakame Rice

A vegan take on a classic Hawaiian poke bowl.

Cals 959 · Prot 41 · Carbs 130 · Fat 43

Vegan

Ingredients

Rice

Ginger

30 Grams

Garlic cloves

1 Piece

Brown rice

150 Grams

Water

350 ML

Salt

0.5 Tsp

For bowls

Wakame

4 Grams

Cucumber

1 Piece

Baby spinach

40 Grams

Lime

2 Pieces

Sesame oil 3*9*

15 ML

Rice vinegar

15 ML

Soy sauce 9*10*11*

20 ML

Brown sugar

10 Grams

Chilli flakes

2 Grams

Mango

1 Piece

Avocado

1 Piece

Sesame seeds 3*

10 Grams

Spring onion

40 Grams

Tofu

Firm tofu 9*

300 Grams

Salt

1 Tsp

Vegetable oil

4 Tbsp

Allergens

*3 Sesame Seeds, *9 Soya, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4012 / 959
Fats (g)	42.8
of which saturated (g)	6
Carbohydrates (g)	130
of which sugars (g)	29.9
Fibers (g)	20
Proteins (g)	40.6
Salt (g)	1.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil rice

Peel and grate the ginger. Peel and crush the garlic. In a pot, combine the brown rice, water, ginger, garlic and salt. Bring to a boil. Stir once, cover, and reduce the heat to low. Simmer for 20-25 min or until the rice is tender. Remove from the heat and set aside. Keep covered until serving.

2 Soak wakame

Meanwhile, soak the wakame in warm water for 5 min.

3 Prepare topping

Slice the cucumber finely and transfer it to a bowl. Add the rinsed baby spinach and the juice from half of the limes. Add the sesame oil, rice vinegar, soy sauce, sugar and chilli flakes (spicy!). Marinate for 5 min.

4 Add and mix

Squeeze the wakame dry. Add it to the cucumber and spinach mixture. Set aside.

5 Fry tofu

Slice the tofu into cubes. Season with salt. Heat a generous drizzle of oil in a pan over a medium high heat. Fry the tofu cubes for 7-8 min, turning, until golden brown on all sides. Remove the pan from the heat, set aside and keep warm.

6 Assemble

Peel and slice the mango into small cubes. Halve the avocado, remove its stone. Spoon out the flesh and cut it into cubes. Divide the rice among bowls. Spoon the wakame, cucumber and spinach mixture over the rice. Arrange the mango, avocado and tofu on top. Garnish with the sesame seeds, chopped spring onion and the remaining limes, cut into wedges.

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