Vegan Chicken Poke Bowl

Dive into the vibrant world of flavors with this Vegan Chicken Poke Bowl, an irresistible plant-based twist on the classic Hawaiian dish. Packed with colorful, nutrient-dense ingredients like crispy plant-based chicken, creamy avocado, crisp cucumber, edamame, and sweet carrot, all atop a bed of fluffy jasmine rice, this bowl is as satisfying as it is healthy. A zesty marinade of soy sauce, sesame oil, and rice vinegar ties everything together with a perfect balance of umami and tangy sweetness. Garnished with nori strips, black sesame seeds, and fresh green onions, this quick and easy recipe is ideal for a protein-rich vegan lunch or dinner. Ready in just 35 minutes, this bowl is a delightful mix of textures and bold flavors that will leave you feeling nourished and energized.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

Ingredients

• 1 cup Jasmine rice
• 2 cups Water
• 200 grams Plant-based chicken
• 3 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 1 tablespoon Rice vinegar
• 1 teaspoon Maple syrup
• 0.5 medium Cucumber
• 1 medium Carrot
• 0.5 cup Edamame beans
• 3 small Radishes
• 1 medium Avocado
• 0.25 sheets Nori sheets
• 1 teaspoon Black sesame seeds
• 2 pieces Green onions
• 1 inch Fresh ginger
• 1 clove Garlic

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear. Combine rice and water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes, until the water is absorbed. Fluff the rice with a fork and set aside.

Step 2

In a small bowl, combine soy sauce, sesame oil, rice vinegar, maple syrup, minced ginger, and minced garlic to make the marinade.

Step 3

Cut the plant-based chicken into bite-sized pieces. Pour half of the marinade over the chicken, stirring to coat evenly. Set aside for 10 minutes.

Step 4

During this time, chop the cucumber and carrot into thin slices. Thinly slice the radishes and green onions. Halve and pit the avocado, and slice it thinly.

Step 5

Heat a non-stick pan over medium heat. Cook the marinated plant-based chicken for 5-7 minutes, or until golden brown. Remove from heat.

Step 6

Prepare your vegan chicken poke bowls by dividing the cooked rice evenly between two bowls.

Step 7

Arrange the cooked plant-based chicken, sliced cucumber, carrot, radishes, avocado, and edamame beans over the rice.

Step 8

Drizzle the remaining marinade over the bowls.

Step 9

Sprinkle with black sesame seeds, nori sheet strips, and sliced green onions for garnish.

Step 10

Serve immediately and enjoy your delicious vegan chicken poke bowls!

Nutrition Facts

Serving size	(1428.0g)

Amount per serving	% Daily Value*
Calories	1212.8

Total Fat 56.6g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 8.7g
Cholesterol 0mg	0%
Sodium 3003.2mg	0%
Total Carbohydrate 126.9g	0%
Dietary Fiber 29.4g	0%
Total Sugars 13.8g
Protein 60.9g	0%

Vitamin D 0IU	0%
Calcium 338.1mg	0%
Iron 10.3mg	0%
Potassium 2414.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.4%

Protein: 19.3%

Carbs: 40.3%