Vegan Poke Bowl

This Vegan Poke Bowl features a mix of marinated tofu and roasted sweet potatoes and onions, paired with rice, quinoa, cucumber, radishes, corn, carrots, and green leafy vegetables for a hearty and delicious meal bowl! This bowl is protein-packed and can be enjoyed at any time during the year.

Serving size: 4

Directions

1. Preheat the oven to 190 °C /375 °F

2. Soak the quinoa and rice in separate bowls for 30 mins-1 hour.

3. Peel the sweet potato and onions and slice them into cubes. To a medium bowl, add the sweet potato, onions, paprika, cayenne, garlic, salt, pepper, and olive oil. Mix until well combined. Line a baking sheet with parchment paper and add the mix, making sure to keep space between the potatoes so they roast evenly.

4. Cover the tofu block with a kitchen towel, add a heavy object on top to squeeze the moisture out, and let it rest for 30 mins. Slice the tofu into small sized cubes and add it to a bowl or Tupperware. Add soy sauce, garlic powder, onion powder, paprika powder, celery salt, black pepper, and corn starch. Set aside to marinate for around 10 mins.

5. Add the sheet pans to the oven and roast the sweet potato, onions, & tofu for 20 minutes. Make sure to mix them around halfway so they roast evenly.

6. Cook the quinoa by adding ½ cup water, pinch of salt, and 1 tbsp vegetable oil. Let it boil then reduce the heat to low. Cover with a lid and simmer for 10-15 mins, or until the water evaporates. Uncover and fluff the quinoa with a fork. Set aside to cool.

7. cook the rice by adding 2 cups water, 1 tsp salt, and 1 tbsp vegetable oil. Let it boil and reduce heat to low. Cover with a lid and simmer for 10-15 minutes or until water evaporates. Set aside to cool.

8. Meanwhile, slice the radishes and cucumber into small sized cubes and grate the carrot.

9. Once the sweet potato, onions, and tofu are cooked, remove them from the oven and let them cool down.

10. Meanwhile, prepare the dressing by adding the peanut butter, soy sauce, rice wine vinegar, sriracha, nut milk, maple syrup, and salt & pepper into a jar and shake well.

11. Assemble the bowl by adding the raw vegetables, sweet potato, onion, rice, quinoa, and tofu. Pour over the dressing and top it off with salted peanuts and green onions (optional). Enjoy!

Ingredients

Tofu

• 1 block (340 g) firm tofu

• 1 ½ tbsp soy sauce

• ¼ tsp garlic powder

• ¼ tsp onion powder

• ¼ tsp paprika powder

• ¼ tsp celery salt

• Pinch of black pepper

• 2 tbsp corn starch

Sweet Potato & Onion

• 1 medium sweet potato

• 2 medium sized onions

• 1 tsp paprika powder

• ½ tsp cayenne pepper

• ¼ tsp garlic powder

• ½ tsp salt

• ½ tsp pepper

• 2 tbsp olive/vegetable oil

Rice & Quinoa

• 1 cup white Italian rice

• 2 cups water

• 1 tsp salt

• 1 tsp vegetable oil

• ¼ cup uncooked quinoa

• ½ cup water

• ½ tsp vegetable oil

• ¼ tsp salt

Raw Vegetables

• 1 small can (160 g) corn

• 3 small sized radishes

• 1 medium sized Persian cucumber

• 1 medium sized carrot, shredded

• 2 cups green leafy vegetables of choice

Garnish

• ⅛ cup salted peanuts

• 2 green onions finely chopped

Nacho Peanut Dressing

• 8 tbsp peanut/nut butter

• 4 tbsp soy sauce/ tamari sauce

• 2 tbsp rice wine vinegar

• 4 tsp sriracha (optional)

• 8 tbsp nut milk

• 2 tbsp maple syrup/agave/sweetener

• salt and pepper (as desired)