Hawaiian Veggie Poke Bowl

with Wakame Rice

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Instructions

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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.

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2 Soak wakame

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

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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.

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4 Add and mix

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

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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.

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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.

Tips for fussy eaters

Serve the rice plain and the remaining components separately on the side.

Pro tip

Become an avocado ripening pro! If your avocado's still hard but you plan to use it the next day, put it in a brown paper bag with an apple or a banana.

A vegan take on a classic Hawaiian poke bowl.

Cooking Time: 25 min

Cals 809 · Prot 26 · Carbs 107 · Fat 37

Dairy-Free

Ingredients

Number of people

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 15 ML
Rice vinegar 15 ML
Soy sauce 20 ML
Brown sugar 10 Grams
Chilli flakes 2 Grams
Mango 1 Piece
Avocado 1 Piece
Sesame seeds 10 Grams
Spring onion 40 Grams

Tofu

Firm tofu 500 Grams
Salt 1 Tsp
Vegetable oil 4 Tbsp

A vegan take on a classic Hawaiian poke bowl.

Cooking Time: 25 min

Cals 809 · Prot 26 · Carbs 107 · Fat 37

Dairy-Free

Instructions

photo

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.

photo

2 Soak wakame

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

photo

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.

photo

4 Add and mix

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

photo

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.

photo

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.

Tips for fussy eaters

Serve the rice plain and the remaining components separately on the side.

Pro tip

Become an avocado ripening pro! If your avocado's still hard but you plan to use it the next day, put it in a brown paper bag with an apple or a banana.

Ingredients

Number of people

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 15 ML
Rice vinegar 15 ML
Soy sauce 20 ML
Brown sugar 10 Grams
Chilli flakes 2 Grams
Mango 1 Piece
Avocado 1 Piece
Sesame seeds 10 Grams
Spring onion 40 Grams

Tofu

Firm tofu 500 Grams
Salt 1 Tsp
Vegetable oil 4 Tbsp
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