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Try this vegan poke bowl recipe for a simple yet delicious meal that’s easy to whip up. It’s loaded with fresh veggies, roasted tofu cubes, and sweet potatoes, all drizzled with a tangy miso sauce.
With its easy assembly, this vegan poke bowl is the perfect recipe to meal prep for grab-and-go lunches throughout the week. Much like my avocado roll and onigiri recipes, it’s packed with fresh, clean ingredients that will leave you satisfied and ready to tackle the day.
Why I love this recipe
While poke is normally made with raw fish, like ahi tuna or salmon, I set out on a mission to create the ultimate vegan poke bowl recipe. I’m happy to report that it delivers in the flavor department.
Hearty tofu cubes, sweet potatoes, edamame, and a pickled radish and cucumber salad all sit on top of a bed of steamed rice. Then, everything is tied together with creamy avocado slices, nori, and a heavenly miso sauce.
Preparing it is a breeze, making it ideal for busy weeknights or work lunches. It’s perfect for anyone on a plant-based diet or those looking to incorporate more veggies into their meals.
Ingredient notes
The ingredients in this vegan poke bowl recipe are all easily accessible and inexpensive compared to fish-based versions. Find a full breakdown and suitable substitutes below!
Sushi rice
Sushi rice is known for its sticky texture and slightly sweet flavor, which complements the poke bowl components well. Look for brands like Tamanishiki,Botan Calrose, andHeirloom Kokuho Rose.
Substitute: Quinoa or brown rice can be used for a healthier twist, though the texture will be less sticky and the flavor nuttier.
Extra-firm tofu
Extra-firm tofu provides a meaty texture and absorbs flavors like a sponge, acting as the perfect fish replacement in the bowl. For a softer texture, use firm tofu.
Substitute: Tempeh is the next best choice, followed by chickpeas.
Edamame beans
Steamed edamame beans provide a fresh, slightly nutty flavor, a tender yet crunchy texture, and a pop of color. Look for them in the frozen section of grocery stores or at Asian food markets.
Substitute: Green peas also work, but they are sweeter and less firm.
Horseradish
Horseradish adds a sharp, pungent flavor to the miso sauce, giving it a unique kick. Look for jarred horseradish in the condiment section of grocery stores.
Substitute: Wasabi or mustard can be used, both offering a unique punch.
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.
How to make
Find out how easy it is to make this vegan poke bowl with my step-by-step instructions. Look for the tips in green throughout this section for consistent and successful results! Also, you can watch my video tutorial down below!
Preparation
Begin by thoroughly rinsing your sushi rice under cold water until the water runs clear. Peel and cube the sweet potatoes, and drain and press the block of tofu to remove excess water.
Rinsing sushi rice is crucial for removing excess starch, which results in the perfect sticky texture for a poke bowl.
Cooking
Step 1
Cook the rinsed rice according to your method of choice. You can use a rice cooker or make Instant Pot sushi rice. Remember, the water-to-rice ratio and cooking times may vary based on the method used.
For extra soft and fluffy rice, let it rest for 10 minutes after cooking before fluffing it with a fork.
Step 2
Toss the sweet potatoes with avocado oil, salt, pepper, and garlic powder. Roast the sweet potatoes and tofu on separate pans in a preheated 375-degree Fahrenheit oven. Toss the tofu in sweet chili and Sriracha sauce halfway through for added flavor.
Keep the sweet potatoes and tofu spaced apart on the baking sheet to help them crisp up rather than steam.
Step 3
Steam the edamame beans until they are heated through, then season them with a sprinkle of sea salt.
Step 4
Combine the thinly sliced radishes and cucumber with rice wine vinegar, sesame oil, and sugar. Let them sit, stirring occasionally, to develop the flavors.
Allowing the vegetables to pickle for at least 30 minutes will give them a more balanced tangy, sweet flavor.
Step 5
Whisk together vegan mayo, white miso paste, Braggs liquid aminos, grated ginger, minced garlic, horseradish, and rice wine vinegar. Taste and adjust flavors as needed.
The miso sauce can be made ahead of time and stored in the fridge to let the flavors meld together.
Step 6
Divide the cooked sushi rice between bowls. Top the rice with a spoonful of roasted sweet potatoes, tofu, edamame beans, pickled vegetables, avocado or mayak avocado, nori, and sesame seeds. Drizzle everything with the creamy miso sauce. Happy eating!
Expert tip
The best-tasting poke bowls have a balance of flavors. The longer you can let the individual components sit and marinate, the better. If possible, prep the sauce and pickled vegetables in advance for the most well-developed flavors.
Taste and adjust the seasonings as you’re preparing everything, but try not to go overboard to prevent one ingredient from overpowering the rest of the bowl.
When you’re assembling your vegan poke bowl, pay attention to the distribution of each ingredient for the perfect balance of flavors and textures in every bite.
Cooking tips
Use fresh ingredients: Use fresh, high-quality ingredients, especially for the vegetables. Fresh ingredients have a huge impact on the overall flavor and texture.
Uniform cutting: Cut the sweet potatoes and tofu into evenly sized pieces, which promotes uniform cooking and results in a consistent texture throughout the dish.
Edamame preparation: Avoid overcooking the edamame beans to maintain their crisp texture and vibrant color. They should be tender but still have a bit of bite.
Press the tofu: Give the tofu adequate time to press. This step helps remove excess moisture, helping it absorb the marinade better during cooking.
Frequently asked questions
How do I know when the tofu is perfectly baked?
The tofu is done when it’s golden brown and has a slightly crispy exterior. It should still be tender inside.
What can I use if I don’t have a rice cooker?
You can cook sushi rice on the stovetop. Just bring it to a boil, then reduce the heat to a simmer, cover the pot, and cook the rice until the water is absorbed.
How do I prevent the avocado from browning?
Squeeze a bit of lemon or lime juice over the avocado slices. This adds flavor and keeps the avocado looking fresh.
Storing & reheating
Vegan poke bowls are the perfect meal to prep ahead of time and have on hand for lunch. For optimal flavors, let the ingredients cool to room temperature before storing.
Fridge
Store the components of the poke bowl separately in the fridge in airtight containers. The rice, tofu, and sweet potatoes can last up to 4 days, while the pickled vegetables can last up to a week.
Freezer
I don’t recommend freezing any component of this dish other than the sushi rice. Pack it into single-serving containers or baggies, then store it in the freezer.
Reheating
For the best results, gently reheat the rice, tofu, and sweet potatoes in a microwave or on the stovetop over low-medium. Add the fresh toppings just before serving.
More tofu recipes
Kung Pao Tofu
Teriyaki Tofu (and Vegetable Stir Fry)
Tofu Curry
Tofu Steak
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Recipe
Vegan Poke Bowl Recipe
Justine Drosdovech
Try this vegan poke bowl recipe for a simple yet delicious meal that's easy to whip up. It's loaded with fresh veggies, roasted tofu cubes, and sweet potatoes, all drizzled with a tangy miso sauce.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American, Gluten-Free, Japanese, Vegan
Servings 6 servings
Calories 509 kcal
Equipment
Rice cooker
Baking sheets
Tofu press
Mixing bowls
Vegetable peeler
Double boiler
Ingredients
US Customary – Metric
Rice
- 2 cups uncooked sushi rice
- 2-4 cups water
Cooked Mix-Ins
- 1 tablespoon avocado oil
- 2 medium sweet potatoes, cubed
- 1 block extra-firm tofu, cubed
- 1 tablespoon sweet chili sauce
- 1 tablespoon Sriracha hot sauce
- 1 ½ teaspoons garlic powder
- 1 cup shelled edamame beans
- Sea salt & pepper to taste
Pickled Vegetables
- 6 radishes, thinly sliced
- ⅓ cucumber, thinly sliced
- 3 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- ½ teaspoon cane sugar
Miso Sauce
- 3 tablespoons vegan mayo
- ½ tablespoon white miso paste
- 1 teaspoon Bragg liquid aminos
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, finely minced
- 2 teaspoon horseradish
- 1 tablespoon rice wine vinegar
Toppings
- Avocado slices
- Black & white sesame seeds
- Sliced green onions
- Nori strips
- Extra Sriracha hot sauce
Instructions
Rice
Rinse and drain the sushi rice until the water runs clear. If you are using a rice cooker, put 4 cups of water in with the rice and turn it on. If you're using a pressure cooker, use only 2 cups of water to cook the rice.
Cooked Mix-Ins
Preheat the oven to 375°F and line 2 baking sheets with parchment paper. Drain and press the tofu for 10-15 minutes between 2 flat surfaces with a heavy object on top (like a cutting board and a cast-iron skillet).
Peel and cube the sweet potatoes into ½-inch cubes. Transfer the cubes to one prepared baking sheet. Toss them with 1 tablespoon of avocado oil, 1 teaspoon of garlic powder, and a pinch of salt and pepper.
Cube the tofu into bite-size pieces, then transfer those to the second baking sheet. Toss them with ½ teaspoon garlic powder, salt, and pepper to taste.
Roast the sweet potatoes and tofu for 30-35 minutes at 375°F, turning the sweet potatoes halfway, until golden brown and crispy.
Remove the tofu from the oven at the halfway mark. Mix 1 tablespoon of sweet chili sauce and 1 tablespoon of Sriracha in a bowl, then toss the tofu cubes in the mixture. Transfer it back to the pan to continue baking.
Steam the edamame beans in a double boiler or the microwave in 10-second intervals. When they're hot, season them with sea salt. Set aside for later.
Pickled Vegetables
Slice the radishes and cucumbers very thinly (I use a mandoline). Pour rice vinegar, sesame oil, and cane sugar over the veggies in a bowl. Mix well, and set aside. Stir occasionally as you prep the rest of the ingredients.
Miso Sauce
Combine all the miso sauce ingredients in a small bowl or mason jar, tasting and adjusting the seasonings as needed.
Assembly
Divide the rice between bowls. Add sweet potatoes, tofu, edamame beans, and pickled vegetables. Top the bowls with miso sauce, avocado slices, nori strips, black and white sesame seeds, sliced green onions, or Sriracha. Happy eating!
Notes
Use fresh ingredients: Use fresh, high-quality ingredients, especially for the vegetables. Fresh ingredients have a huge impact on the overall flavor and texture.
Uniform cutting: Cut the sweet potatoes and tofu into evenly sized pieces, which promotes uniform cooking and results in a consistent texture throughout the dish.
Edamame preparation: Avoid overcooking the edamame beans to maintain their crisp texture and vibrant color. They should be tender but still have a bit of bite.
Press the tofu: Give the tofu adequate time to press. This step helps remove excess moisture, helping it absorb the marinade better during cooking.
Rinsing sushi rice is crucial for removing excess starch, which results in the perfect sticky texture for a poke bowl.
For extra soft and fluffy rice, let it rest for 10 minutes after cooking before fluffing it with a fork.
Keep the sweet potatoes and tofu spaced apart on the baking sheet to help them crisp up rather than steam.
Allowing the vegetables to pickle for at least 30 minutes will give them a more balanced tangy, sweet flavor.
The miso sauce can be made ahead of time and stored in the fridge to let the flavors meld together.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 509kcal | Carbohydrates: 81g | Protein: 16.5g | Fat: 14.1g | Saturated Fat: 1.6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 315mg | Potassium: 566.2mg | Fiber: 7.3g | Sugar: 7.1g | Vitamin A: 1200IU | Vitamin C: 6.3mg | Calcium: 260mg | Iron: 2.8mg
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Note: I’ve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech
Food writerat Broke Bank Vegan | Website| + posts
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.
