Hawaiian Veggie Poke Bowl

with Wakame Rice
A vegan take on a classic Hawaiian poke bowl.
Cals 957 · 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 957 · 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) 4002 / 957
Fats (g) 42.8
of which saturated (g) 6
Carbohydrates (g) 130
of which sugars (g) 29
Fibers (g) 20
Proteins (g) 41.1
Salt (g) 1.7
*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

Boil rice

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.
Soak wakame

2 Soak wakame

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

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.
Add and mix

4 Add and mix

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

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.
Assemble

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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