Vegetarian Chicken Poke Bowl

Elevate your plant-based dining with this vibrant and fresh Vegetarian Chicken Poke Bowl, a delightful twist on the classic Hawaiian favorite. Packed with wholesome ingredients like tender brown rice cooked in savory vegetable broth, crisp cucumber, sweet carrot ribbons, and creamy avocado, this bowl is a feast for both the eyes and the palate. The star of the dish, pan-seared plant-based chicken chunks, adds a satisfying protein boost while remaining entirely meat-free. A drizzle of homemade poke sauce made with soy sauce, sesame oil, and a touch of maple syrup ties every bite together with a perfect balance of sweet and savory. Finished with crunchy edamame, sliced radishes, sesame seeds, and scallions, this one-bowl wonder is not only visually stunning but also a nutrition powerhouse. Ready in under an hour and ideal for meal prep or a quick dinner, this vegetarian poke bowl is sure to become your go-to for healthy, flavorful eating.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Brown rice
• 2 cups Vegetable broth
• 8 oz Plant-based chicken chunks
• 1 medium Cucumber
• 1 large Carrot
• 3 small Radishes
• 1 cup Edamame
• 1 large Avocado
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 1 tablespoon Rice vinegar
• 1 teaspoon Maple syrup
• 1 tablespoon Sesame seeds
• 2 stalks Scallions

Directions

Step 1

Rinse the brown rice under cold water. In a medium-sized pot, bring the vegetable broth to a boil. Add the rice, reduce the heat to low, cover, and let simmer for about 30 minutes or until the rice is tender and the liquid is absorbed.

Step 2

While the rice is cooking, prepare the plant-based chicken chunks according to the package instructions (usually involves pan-frying or baking). Set aside once cooked.

Step 3

Wash and thinly slice the cucumber, carrot, and radishes. For the carrot, it's best to julienne or use a vegetable peeler for thin ribbons.

Step 4

Shell the edamame if not already done. You can purchase precooked edamame to save time.

Step 5

Cut the avocado in half, remove the pit, and scoop out the flesh. Slice into thin wedges.

Step 6

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and maple syrup to create the poke sauce.

Step 7

Once the rice is cooked, divide it evenly among four bowls as the base.

Step 8

Arrange the cooked plant-based chicken, cucumber, carrot, radishes, edamame, and avocado attractively on top of the rice in each bowl.

Step 9

Drizzle the poke sauce over the assembled ingredients in each bowl.

Step 10

Sprinkle sesame seeds over the top for added flavor and garnish with sliced scallions.

Step 11

Serve immediately and enjoy your fresh and flavorful Vegetarian Chicken Poke Bowl!

Nutrition Facts

Serving size	(1660.8g)

Amount per serving	% Daily Value*
Calories	1628.8

Total Fat 85.6g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat 17.6g
Cholesterol 3.2mg	0%
Sodium 3779.5mg	0%
Total Carbohydrate 144.0g	0%
Dietary Fiber 44.1g	0%
Total Sugars 25.6g
Protein 83.1g	0%

Vitamin D 0IU	0%
Calcium 356.7mg	0%
Iron 15.3mg	0%
Potassium 3854.0mg	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: 45.9%

Protein: 19.8%

Carbs: 34.3%