Hawaiian Veggie Poke Bowl
with Wakame Rice
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.
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
Rice
For bowls
Tofu
A vegan take on a classic Hawaiian poke bowl.
Cooking Time: 25 min
Cals 809 · Prot 26 · Carbs 107 · Fat 37
Dairy-Free
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.
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
Rice
For bowls
Tofu
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