Easy Rice Bowl

This easy rice bowl comes together in a flash! This fast dinner stars black beans and veggies with zingy cilantro lime ranch sauce. Every time we ask readers what they want, we get a similar answer. Fast and easy dinner recipes! Essentially, you don’t care how basic it is. You just want easy, healthy ideas to get food on the table. So here’s one to file under dinnertime basics: this Easy Rice Bowl! This 30 minute dinner features these easy black beans, a trick to make a bland can of beans taste amazing in 5 minutes. Pair it with rice and colorful veggies. The kicker? A zingy cilantro lime ranch that you’ll want to bathe in. These were so tasty and easy, we knew we had to share (we simply inhaled them). How to make rice: our favorite methods The longest lead time on a rice bowl is cooking the rice. So get that started first! You can use any variety of rice you’d like. We like cooking rice on the stovetop, but a pressure cooker also makes quick work of it. You can also make the rice in advance and reheat it before serving (instructions below). Here are our […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This easy rice bowl comes together in a flash! This fast dinner stars black beans and veggies with zingy cilantro lime ranch sauce.

Rice bowl

Every time we ask readers what they want, we get a similar answer. Fast and easy dinner recipes! Essentially, you don’t care how basic it is. You just want easy, healthy ideas to get food on the table. So here’s one to file under dinnertime basics: this Easy Rice Bowl! This 30 minute dinner features these easy black beans, a trick to make a bland can of beans taste amazing in 5 minutes. Pair it with rice and colorful veggies. The kicker? A zingy cilantro lime ranch that you’ll want to bathe in. These were so tasty and easy, we knew we had to share (we simply inhaled them).

How to make rice: our favorite methods

The longest lead time on a rice bowl is cooking the rice. So get that started first! You can use any variety of rice you’d like. We like cooking rice on the stovetop, but a pressure cooker also makes quick work of it. You can also make the rice in advance and reheat it before serving (instructions below). Here are our favorite methods for cooking rice:

Easy rice bowl

The star: 5-minute easy black beans!

The best part of this rice bowl, similar to a burrito bowl, is the easy black beans! This is the way to bring big flavor with only a few minutes of cooking. Once you’ve got your rice started, whip up those black beans. Here’s what you need to infuse huge flavor into these beans in no time:

  • Canned black beans: You don’t even have to rinse them! The residual can liquid makes a creamy sauce.
  • Fresh garlic: Minced fresh garlic brings big savory flavor.
  • Cumin: A hint of cumin adds the final flavoring.

Pop them in a pan for just 3 minutes, and you’ll be surprised at the amount of flavor you’ll get. You can use these beans as a component in lots of different meals outside of this rice bowl.

Black beans

How to make a rice bowl

Once you’ve got your rice and your beans: it’s time to make a rice bowl! The vegetable and sauce ideas we’ve provided here are just ideas. This is a free-form concept so anything goes! Here are a few ideas for vegetables and components you can swap to make a rice bowl. This one is like to a burrito bowl, but you can use different flavors and sauces for a different vibe. The main guiding principle: maximize contrasts in color, flavor and texture!

  • Make the rice. See above.
  • Make the protein. You can of course use any type of protein you like: beans, tofu, tempeh, chicken, shrimp: you name it! This bowl would be great with Cilantro Lime Shrimp too.
  • Prepare the veggies. Use lots of colorful raw veggies. Some favorites are avocado and cherry tomatoes. We like to add corn for sweetness and red onion for a savory crunch. Other ideas: bell peppers, leafy greens like spinach or mixed greens, or roasted sweet potatoes,
  • Add the sauce. Top it all off with a healthy sauce to bring it together: ideas below!

5 different sauce variations (with vegan options!)

What makes a rice bowl? The sauce. This rice bowl is covered in a creamy, zingy cilantro lime ranch that takes it over the top! You’ll love this tasty sauce: but we’ve got lots of other options too. If you’re looking for a vegan variation, review the list below:

Cilantro lime sauce

White rice vs. brown rice

Which type of rice is best for a rice bowl? Is it better to eat brown rice? Here’s a little breakdown of the benefits of making either variety for this rice bowl:

  • White rice is quick to cook and takes about 20 minutes total. It’s great when you’re in a time crunch!
  • Brown rice has more vitamins, minerals, and fiber than white rice. 1 cup cooked white rice has 0.6 grams fiber, but 1 cup cooked brown rice has 3.2 grams of fiber, 13% of your daily need. (Source) It’s also less processed so has more nutrients. It does take longer to cook, but use our quick method above to cook it in 35 minutes.

Shortcut: make the rice in advance and reheat it!

Make this rice bowl even quicker by making the rice in advance. Refrigerate it until you’re ready to serve. You may have noticed that when you refrigerate rice, it gets very dry. Here’s a trick for how to reheat rice so that it’s perfectly moist:

  • Place the cold rice in a saucepan on the stovetop.
  • Add a small splash of water.
  • Heat the rice until it’s warmed through: the water will steam and absorb into the rice.
Rice bowl
Components in a rice bowl: rice, protein, veggies and sauce

Black beans nutrition

You can make this rice bowl with a variety of different protein options. But here’s a plug for using black beans! Here’s why black beans are such a plant-based powerhouse (source):

  • Excellent source of protein. 1 cup has 15 grams of protein, about 30% of your daily protein needs.
  • Excellent source of fiber. 1 cup also has 15 grams of fiber, about 50% of your daily intake.
  • Black beans have a lower glycemic index compared to many other high-carbohydrate foods, meaning they cause a smaller rise in blood sugar after a meal. In fact, some studies have even shown beans eaten with rice can reduce a rise in blood sugar vs when people eat rice alone.

This rice bowl recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Rice bowl

Easy Rice Bowl


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Vegan

Description

This easy rice bowl comes together in a flash! This fast dinner stars black beans and veggies with zingy cilantro lime ranch sauce.


Ingredients

For the black beans*

  • 2 garlic cloves
  • 2 15-ounce cans black beans, drained but not rinsed
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin
  • Scant 1 teaspoon kosher salt

For the rice bowl


Instructions

  1. Cook the rice, according to How to Cook Rice.
  2. Cook the black beans: Mince the garlic. In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds to 1 minute until fragrant but not yet browned. Add the beans (drained but not rinsed), cumin, kosher salt, and several grinds of black pepper. Cook 2 minutes until warmed through. Taste and add additional salt if desired.
  3. Make the Cilantro Lime Sauce (or Chipotle Sauce).
  4. Slice the tomatoes in half. Slice the avocado. Defrost the corn. Thinly slice the red onion.
  5. To serve, place rice in the bowl and top with black beans and vegetables. Drizzle with the sauce and top with torn cilantro.

Notes

*If you’re cooking for 1 or 2, make half this recipe and cook 1 cup dry rice.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican inspired

Keywords: Rice Bowl, Rice Bowls

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Baja Grain Bowls.

Say hello to baja grain bowls for lunch and dinner and maybe even second dinner?  Lots of things I love get to make out together in this bowl and it is a go-to meal! With a side of tortilla chips of course.  OH MY WORD. This is incredible and curbing all my taco cravings right […]

The post Baja Grain Bowls. appeared first on How Sweet Eats.

Say hello to baja grain bowls for lunch and dinner and maybe even second dinner? 

These baja grain bowls are a delicious copycat of the Panera baja grain bowls! Rice, quinoa, beans, tomatoes and cilantro lime vinaigrette!

Lots of things I love get to make out together in this bowl and it is a go-to meal! With a side of tortilla chips of course. 

OH MY WORD. This is incredible and curbing all my taco cravings right now.

Which is great, since I’ve been demanding Mexican take-out at least twice a week.

rice and quinoa

So! 

This is my attempt at a copycat Panera bowl.

The Panera by us has been closed for a month or so now and I have to say – I really miss the salads and soups! We would get Panera every other week and oh my word, their new-ish grain bowl? It was SO GOOD.

Like it was sort of close to Chipotle level good. Of course, no queso or guac. But still really, really good.

cilantro lime vinaigrette
Nearly every thing I love goes into this bowl. It’s loaded with flavor and texture. You can use up leftovers. All the things!

rice and quinoa with cilantro lime vinaigrette

Here’s how it goes down!

The grains are the biggest part of the grain bowl… duh. I like to mix rice and quinoa. The long and short grain mix is so good! The texture really works in a bowl, plus this means it’s super filling too. Of course, use WHATEVER grains you have in your kitchen right now. Seriously, anything works as long as you like the the grain. That’s the important part!

These baja grain bowls are a delicious copycat of the Panera baja grain bowls! Rice, quinoa, beans, tomatoes and cilantro lime vinaigrette!

Next, make this cilantro lime vinaigrette. This is so delicious and one of my favorite things for salads and bowls. Even if you don’t like cilantro, you may like this. It’s not overly cilantro-y and has more of a tex-mex lime dressing taste. It’s fantastic.

Drizzle a bunch of this all over the grains and toss them up. It’s the start to the layers of flavor.

These baja grain bowls are a delicious copycat of the Panera baja grain bowls! Rice, quinoa, beans, tomatoes and cilantro lime vinaigrette!

Next, throw on some beans. I’m partial to pinto but I’m out, so black beans will have to do. 

Then comes the chopped tomatoes and corn. I wish I had corn on the cob, but nope – I just used frozen. 

The mix of the black beans, corn and tomatoes is wonderful. Feels very taco-ish of course.

Then! Throw on some feta cheese, a big scoop of greek yogurt or sour cream and another drizzle of the vinaigrette. 

Tada!

These baja grain bowls are a delicious copycat of the Panera baja grain bowls! Rice, quinoa, beans, tomatoes and cilantro lime vinaigrette!

I hesitated even sharing a recipe like this because it is weirdly simple. All of these ingredients are pretty basic, but the thing is that when they are combined? This bowl is absolutely amazing! It’s very satisfying. And super flavorful. It’s loaded with a ton of texture. And it can take on whatever else may be in your fridge. The dressing absolutely MAKES it, so I wouldn’t suggest skipping it. You can always use a bottled version or another dressing you really like – just be sure to have one. It brings everything together!

And now dinner is done.

These baja grain bowls are a delicious copycat of the Panera baja grain bowls! Rice, quinoa, beans, tomatoes and cilantro lime vinaigrette!

Baja Grain Bowls

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Baja Grain Bowls

These baja grain bowls are a delicious copycat of the Panera baja grain bowls! Rice, quinoa, beans, tomatoes and cilantro lime vinaigrette!
Course Main Course
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 2 people
Author How Sweet Eats

Ingredients

cilantro lime vinaigrette

  • 3 tablespoons freshly squeezed lime juice
  • 1 1/2 tablespoons honey
  • 1/4 cup fresh cilantro
  • 2 garlic cloves, minced or pressed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Pinch crushed red pepper flakes
  • 1/3 cup extra virgin olive oil

baja bowls

  • 1 cup cooked rice
  • 1 cup cooked quinoa
  • 1 14-ounce can black beans, drained and rinsed
  • 1 avocado, thinly sliced
  • ¾ cup diced tomatoes
  • cup corn
  • ½ cup crumbled feta cheese
  • 2 tablespoons chopped fresh cilantro
  • plain greek yogurt or sour cream, for serving
  • lime wedges for spritzing
  • salt and pepper

Instructions

cilantro lime vinaigrette

  • In a blender or food processor, combine the lime juice, honey, garlic, cilantro salt, pepper, pepper flakes and olive oil. Blend until combined and smooth (some pieces of cilantro may remain). Leftovers stay great in the fridge for a few days! Store it in a sealed container.
  • To assemble the bowls, divide the rice and quinoa between 2 bowls. Drizzle with a little vinaigrette and toss. Divide the beans, avocado tomatoes, corn and feta between the bowls. Sprinkle each with a pinch of salt and pepper. Top with the fresh cilantro and sour cream. Drizzle on the remaining dressing and serve with lime wedges.

These baja grain bowls are a delicious copycat of the Panera baja grain bowls! Rice, quinoa, beans, tomatoes and cilantro lime vinaigrette!

Just needs chips.

The post Baja Grain Bowls. appeared first on How Sweet Eats.

Easy Soba Noodle Bowl

This soba noodle bowl is a quick and easy dinner recipe, perfect for weeknights! It’s a filling vegetarian meal full of healthy veggies. No one’s going to complain about more quick and easy recipes, right? This one the ultimate quick weeknight meal, a filling vegetarian dinner that comes together in 20 minutes flat. Meet this soba noodle bowl! It’s filled with stir fried broccoli, red pepper and onion, mix with a savory sauce with creamy peanut butter. Even better: eggs are scrambled right into the mix (like fried rice, but with noodles~). This healthy stir fry comes to you straight from our friend Rachel’s cookbook Just the Good Stuff. And it’s chock full of good stuff. Why to make this soba noodle bowl This soba noodle bowl is more like an easy stir fry than a free-form noodle bowl with lots of veggie toppings. This makes it quicker and easier to put together than the type of noodle bowl that has lots of components. Here are some of the reasons it’s a candidate for your go-to list: It takes 20 minutes. There’s no limit to the amount of easy dinner recipes you can have in your arsenal! The quick prep […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This soba noodle bowl is a quick and easy dinner recipe, perfect for weeknights! It’s a filling vegetarian meal full of healthy veggies.

Soba noodle bowl

No one’s going to complain about more quick and easy recipes, right? This one the ultimate quick weeknight meal, a filling vegetarian dinner that comes together in 20 minutes flat. Meet this soba noodle bowl! It’s filled with stir fried broccoli, red pepper and onion, mix with a savory sauce with creamy peanut butter. Even better: eggs are scrambled right into the mix (like fried rice, but with noodles~). This healthy stir fry comes to you straight from our friend Rachel’s cookbook Just the Good Stuff. And it’s chock full of good stuff.

Why to make this soba noodle bowl

This soba noodle bowl is more like an easy stir fry than a free-form noodle bowl with lots of veggie toppings. This makes it quicker and easier to put together than the type of noodle bowl that has lots of components. Here are some of the reasons it’s a candidate for your go-to list:

  • It takes 20 minutes. There’s no limit to the amount of easy dinner recipes you can have in your arsenal! The quick prep time makes it perfect for whipping up on a weeknight with limited ingredients.
  • The 2 ingredient sauce brings big flavor. The sauce here couldn’t be easier: just coconut aminos or soy sauce plus nut butter! We used peanut butter, but you could use almond butter or cashew butter. (All 3 link to our homemade versions!)
  • It’s a protein-filled vegetarian dinner. The best part of this recipe is the savory scrambled egg! It’s like the egg you’d scramble into fried rice, but with soba noodles. The egg plus nut butter makes for enough protein to make it a filling meal.
Just the good stuff

About the book: Just the Good Stuff

This soba noodle bowl is from Rachel Mansfield’s book Just the Good Stuff: a compilation of “guilt-free recipes to satisfy all your cravings.” Alex and I met Rachel speaking on a panel together at a conference, and she even more lovely in person than her Instagram self (if that’s possible!).

Like us, Rachel is passionate about eating real food and organic ingredients. The book is filled with gluten-free, Paleo-friendly recipes made with healthy ingredients: but you never feel like you’re giving anything up. If this recipe is any indication, this book is absolutely packed with flavor! (Note: it’s not vegetarian or vegan, but there are plenty of plant based options.)

Get it: Just the Good Stuff

Soba noodle bowl

Scale this soba noodle bowl as needed!

This soba noodle bowl can be made in any quantity. The original healthy noodle stir fry recipe is actually in the “Solo Meals” chapter of Just the Good Stuff: it was written as a recipe for one. But since we are most often cooking for 3 and all the recipes on this website are for 4, we increased the quantity. Plus, we love leftovers! We love cooking once and eating for a few days.

But if you’d rather: this makes a great single serving meal! Just divide the quantities by 4.

The skinny on soba noodles

What are soba noodles? Soba are thin Japanese buckwheat noodles. They’re often served in soups or chilled with a sauce: or in a noodle stir fry like this one! All buckwheat soba noodles are gluten-free, but some brands are made with wheat flour and buckwheat flour. Make sure to check the package if you eat gluten-free.

One note on soba noodle brands: Alex and I have found that every brand of soba is different! There are some brands that very thin and tend to break, and some that are a little thicker that we like better. Make sure to experiment a bit to find the soba you like.

Soba noodle bowl

Variations on this soba noodle bowl

While we love this soba noodle bowl as is, there are plenty of ways to mix it up! Here are some ideas on ways to accessorize it:

  • Add shrimp. Cook up some garlic shrimp on the side and throw it on top!
  • Add tofu. Try our easy marinaded tofu or tofu scramble. Tofu scrambles are perfect as a vegan protein for quick weeknight meals!
  • Add more of your favorite veggies. Anything that would work in a stir fry works here: mushrooms, carrots, cabbage, snap peas, zucchini, edamame, green onion, etc. For approximate cook times, go to Easy Vegetable Stir Fry.
  • Use rice noodles, zucchini noodles or squash noodles. For gluten-free, try any of these three noodle varieties. You can also try Roasted Spaghetti Squash or Instant Pot Spaghetti Squash.
  • For nut free, use sun butter. Sun butter is a good substitute for the nut butter.

This soba noodle bowl recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the egg.

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Soba noodle bowl

Easy Soba Noodle Bowl


1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.44 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This soba noodle bowl is a quick and easy dinner recipe, perfect for weeknights! It’s a filling vegetarian meal full of healthy veggies.


Ingredients

  • 10 ounces soba noodles (or zucchini noodles)
  • 2 garlic cloves
  • 1 medium onion (1 cup chopped)
  • 1 red bell pepper (1 cup chopped)
  • 1 large head broccoli
  • 3 tablespoons toasted sesame oil
  • 2 teaspoons ground ginger
  • 4 eggs
  • 1/4 cup coconut aminos or soy sauce
  • 1/4 cup nut butter (peanut butter, almond butter, or cashew butter)
  • Sriracha hot sauce, to taste
  • Sesame seeds, for the garnish

Instructions

  1. Start a pot of water to boil. Boil the soba noodles according to the package instructions (it should take about 4 minutes). When it’s done, drain. Then rinse with cold water to wash away the starch, and drain again.
  2. While the starts to boil, mince the garlic. Chop the onion. Chop the pepper into 1-inch squares. Chop the broccoli into florets.
  3. While the noodles cook, heat the sesame oil in a large skillet over medium heat. Add the garlic, ginger, onion, bell pepper, and broccoli. Cover the skillet and cook, stirring occasionally, until soften, about 6 minutes.
  4. Strain the soba noodles and add them to the vegetables in the skillet.
  5. Crack the eggs into the skillet and mix well, breaking up the yolk and white and cooking it into the vegetables and noodles.
  6. Once the egg starts the set, add the coconut aminos or soy sauce and peanut butter and mix well. Serve warm.

Notes

Reprinted with permission from Just The Good Stuff. Copyright © 2020 by Rachel Mansfield Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian Inspired

Keywords: Soba Noodle Bowl, Soba Stir Fry, Noodle Stir Fry

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Poke Bowl Recipe

Here’s how to make a poke bowl! This classic recipe stars ahi tuna marinaded in a flavorful poke sauce, rice, and lots of veggie topping ideas. How much do you love a good poke bowl? This Hawaiian bowl of seasoned raw fish, rice and crunchy veggies has caught on here on the mainland, and everybody’s doing it! Yep, there are a few poke restaurants right here in Indianapolis, the middle of the Midwest. Because poke is that good. And guess what? You can easily make poke in the comfort of your own home: it’s perfect for a weeknight meal, or even better for a showy meal for entertaining. Want a plant based option? Go to Vegan Poke Bowl. What is poke? Poke is Hawaiian for “to slice” or “cut crosswise into pieces, and it refers to the raw fish that’s cut into cubes. It originated from fisherman in Hawaii who would season leftover parts of their catch for a snack! Poke is a Hawaiian-American food, but much of its flavor is influenced by Japanese cuisine: soy sauce, green onions, and sesame oil. You can make poke out of any raw fish, but the most common fish you’ll see is ahi […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make a poke bowl! This classic recipe stars ahi tuna marinaded in a flavorful poke sauce, rice, and lots of veggie topping ideas.

Poke bowl recipe

How much do you love a good poke bowl? This Hawaiian bowl of seasoned raw fish, rice and crunchy veggies has caught on here on the mainland, and everybody’s doing it! Yep, there are a few poke restaurants right here in Indianapolis, the middle of the Midwest. Because poke is that good. And guess what? You can easily make poke in the comfort of your own home: it’s perfect for a weeknight meal, or even better for a showy meal for entertaining.

Want a plant based option? Go to Vegan Poke Bowl.

What is poke?

Poke is Hawaiian for “to slice” or “cut crosswise into pieces, and it refers to the raw fish that’s cut into cubes. It originated from fisherman in Hawaii who would season leftover parts of their catch for a snack! Poke is a Hawaiian-American food, but much of its flavor is influenced by Japanese cuisine: soy sauce, green onions, and sesame oil. You can make poke out of any raw fish, but the most common fish you’ll see is ahi tuna.

Poke can be served as either an appetizer, or in a bowl as a main dish. Serve it with rice, veggies, and other sauces and it becomes a poke bowl. What does it taste like? You’ve got to taste it to believe it, but with a good ahi tuna it tastes buttery, savory, and altogether otherworldly.

Ahi poke

What’s in the poke sauce?

This poke bowl recipe features glistening ahi tuna poke in a marinade that makes it taste like the most incredible food on the planet. You’ll cut the tuna into cubes, then stir it with these flavors and let it marinade. Here are the flavors that go into this poke sauce:

  • Sweet yellow onion (has a milder flavor than yellow onion)
  • Green onions
  • Soy sauce
  • Sesame oil (plain, not toasted, to gently accentuate the flavor of the fish)
  • Garlic
  • Ginger
  • Sriracha (just a squirt to brighten the flavor without adding heat)
Poke bowl

Do you really have to marinade 1 hour?

Most classic poke bowl recipes call for marinading the poke for 1 hour. But do you really have to wait a whole hour before digging in? Great question. To find out, Alex and I taste tested our poke right away, at 30 minutes, and at 1 hour to see how the flavor changed. The verdict?

  • You can eat your poke right away! It tastes incredible.
  • Marinading even 15 to 30 minutes rounds out the flavor.
  • If you have the time, marinade for 1 hour: the flavors really permeate the fish.

Raw fish? Here’s how to find the best ahi tuna

You’ll be eating raw fish in a poke bowl, so you want to make sure to get the very best tuna you can find. Here are some pointers:

  • Make sure to purchase ahi tuna that is marked sushi or sashimi grade.
  • Sometimes this will be in the frozen fish area, or at the fish counter.
  • If you aren’t sure, make sure to confirm with the store that this fish is safe to eat raw.
Ahi tuna

Poke bowl topping ideas

There are so many ways to make a poke bowl! This bowl is built around the assumption: if you start with great poke, you’ll have a great poke bowl. The fish is the star here, so really anything you do with it will taste incredible. The poke sauce will drip down into the veggies and rice, helping to flavor them. In this bowl, we did add some light seasonings to each veggie to bring out the flavor. Here’s what you’ll find in this poke bowl, and then some other ideas:

Toppings in this poke bowl

  • Short grain rice white or brown, we tend toward brown since it has more fiber and nutrients. Traditionally it’s white sushi rice. This bowl we actually used purple short grain rice, which was also tasty!
  • Red cabbage flavored with a little rice vinegar and salt
  • Cucumber with a few pinches of salt
  • Edamame frozen and thawed, well salted
  • Radishes if you can find watermelon radishes, they’ve got beautiful color!
  • Sesame seeds

Other poke topping ideas

  • Cucumber seaweed salad: Take 1 large English cucumber and julienne it into long thin strips (3 cups; we used a handheld julienne peeler). Mix with 1 1/2 tablespoons rice vinegar, 1 1/2 tablespoons soy sauce, and 1 teaspoon toasted sesame oil.
  • Spicy mayo: Everything is better with a little spicy mayo: right? We also use this on our Vegan Poke Bowl.
  • Carrot ribbons: Julienne carrots or slice them into long ribbons using a vegetable peeler.
  • Avocado: Many poke bowls have avocado: we also used it in our Vegan Poke Bowl.
  • Ponzu sauce
Poke bowl topping ideas

Other great poke recipes

Want more ideas? There are great resources from Hawaiian chefs:

Ahi tuna poke bowl

This poke bowl recipe is…

Pescatarian, gluten-free, and dairy-free.

Print
Poke bowl recipe

Poke Bowl Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4

Description

Here’s how to make a poke bowl! Try this easy healthy dinner recipe with rice, ahi tuna marinaded in a flavorful sauce, and lots of veggie topping ideas.


Ingredients

For the poke

  • 1 1/2 pounds ahi tuna, sushi or sashimi grade (3 steaks, 6 to 8 ounces each)
  • 1/4 cup minced sweet yellow onion
  • 2 green onions, thinly sliced
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil (not toasted)
  • 1 small garlic clove, grated
  • 1/2 teaspoon ginger, grated
  • 1/4 teaspoon kosher salt
  • Small squeeze sriracha

For the poke bowl

  • 1 cup dry short grain white rice or brown rice
  • 1/2 cup shredded red cabbage
  • 1 watermelon radish or 2 radishes
  • 1/2 English cucumber
  • 1 cup shelled edamame (thawed)
  • Rice vinegar and kosher salt, for seasoning
  • For the garnish: Sesame seeds, microgreens or sprouts
  • Optional: Spicy Mayo

Instructions

  1. Make the rice: Make the rice on the stovetop or in an Instant Pot. When it’s done, give it a few shakes of rice vinegar and stir in salt to taste. (Or, make the rice in advance and reheat it on the stovetop with a splash of water.)
  2. For the poke: Slice the tuna into 1-inch cubes. Mince the onion. Thinly slice the green onions. Mix them in a bowl with the soy sauce, sesame oil, garlic, ginger, kosher salt and Sriracha. 
  3. Serve immediately, but for most authentic flavor marinate in refrigerator for 15 minutes to 1 hour. Taste and add a sprinkle of salt before serving.* (Get this in the fridge while the rice boils and you prep the veggies, and you can eat when it’s all done.)
  4. Prepare the vegetables: Thinly slice the red cabbage. Place it in a small bowl and add a few shakes of rice vinegar and a few pinches salt. Thinly slice the cucumber and radishes, and salt them with a few pinches of salt. 
  5. Assemble the poke bowls: Place the rice in the bowl and top with the poke and vegetables. Garnish with sesame seeds and greens. 

Notes

*It tastes great either way. The traditional poke is marinaded at least 1 hour. If you’re looking for a quick meal, it’s very good right away too.

  • Category: Main Dish
  • Method: Raw
  • Cuisine: Hawaiian

Keywords: Poke Bowl, Poke Bowl Recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Vegan Poke Bowl

Here’s how to make a vegan poke bowl! You’ll be surprised at how much flavor comes from marinaded beet poke, colorful veggies and spicy mayo. Want to eat plant based but have your poke bowls too? These popular healthy bowl meals are all the rage lately. Poke is a Hawaiian specialty, typically made with raw ahi tuna that’s marinaded and then served with lots of veggies and tasty sauces. What if you don’t eat fish? We’ve got a whole food plant based (WFPB) version for you: vegan poke bowls! These tasty bowls are bursting with flavor, and they’ve got an unusual ingredient that amazingly gives the same texture and flavor as poke. Beets. Yep, you’re going to have to taste this to believe it…but it really works! Really, beet poke? Yes! Odd as it sounds, cooked beets stand in for the fish in this vegan poke bowl. Somehow the textures and the marinade really work! The beet poke comes out buttery and tender, savory with hints of soy, sesame and ginger. Just how to pull off this trick? Here are our secrets: Boiled beets have a similar texture and color to poke: smooth and buttery. Of course, beets have a […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make a vegan poke bowl! You’ll be surprised at how much flavor comes from marinaded beet poke, colorful veggies and spicy mayo.

Vegan poke bowl

Want to eat plant based but have your poke bowls too? These popular healthy bowl meals are all the rage lately. Poke is a Hawaiian specialty, typically made with raw ahi tuna that’s marinaded and then served with lots of veggies and tasty sauces. What if you don’t eat fish? We’ve got a whole food plant based (WFPB) version for you: vegan poke bowls! These tasty bowls are bursting with flavor, and they’ve got an unusual ingredient that amazingly gives the same texture and flavor as poke. Beets. Yep, you’re going to have to taste this to believe it…but it really works!

Vegan poke bowl

Really, beet poke?

Yes! Odd as it sounds, cooked beets stand in for the fish in this vegan poke bowl. Somehow the textures and the marinade really work! The beet poke comes out buttery and tender, savory with hints of soy, sesame and ginger. Just how to pull off this trick? Here are our secrets:

  • Boiled beets have a similar texture and color to poke: smooth and buttery. Of course, beets have a darker pink color than the bright pink ahi tuna: but they’re close! Cut them in cubes to simulate the real thing.
  • Stir in the poke sauce and the beets instantly pick up the flavors of soy, toasted sesame oil, garlic, ginger, and green onion. It’s pretty incredible. You’ve got to taste this to believe it!
  • Add filling plant-based protein to your bowl. Since beets don’t have protein, you’ll need to make sure other components of your bowl keep it filling. With edamame and brown rice, this bowl has a good amount of filling protein and fiber.
  • Add richness with spicy mayo. Beets are missing one more thing that ahi tuna has: fat! The spicy mayo drizzle brings back some of the richness.
Vegan Poke Bowl

Why make a vegan poke bowl?

This vegan poke bowl is a tasty, healthy plant based dinner recipe that makes eating your vegetables taste incredible! The beet poke tastes so buttery and savory from the soy and sesame oil, you’ll feel like you’re eating the real thing. (Though if you’re a long-time vegan, perhaps you haven’t tried it!)

Alex and I eat a Mediterranean-style diet that includes some seafood. So, we love our Classic Poke Bowls when we want to splurge on a really good piece of fish. But most of the time we eat a mostly plant based diet, so we make both of these poke bowl recipes. Each one is its own experience: uniquely delicious in its own way! It’s also nice to have both recipes if you’re cooking for a crowd with mixed diets. Make the same toppings and then serve either the ahi poke or the vegan beet poke!

Spicy mayo: what if I don’t like heat?

Good question! Spicy mayo is what takes this vegan poke bowl over the top. The richness and tang that it adds is essential to the bowl experience. But what if you can’t handle spice? Here’s what to do:

  • Make lime mayo. Mix the 1/2 cup vegan mayo with 1 tablespoon lime juice and 1 teaspoon soy sauce, to get all the tang but none of the heat!

Where did the poke bowl originate?

Poke is a Hawaiian dish! The word is Hawaiian for “to slice” or “cut crosswise into pieces.” It refers to the raw fish that’s cut into cubes. Poke is a Hawaiian-American food, but much of its flavor is influenced by Japanese cuisine: soy sauce, green onions, and sesame oil. Serve poke with rice, veggies, and other sauces and it becomes a poke bowl.

Interestingly, poke bowls started to become very popular in North America around 2012. As you might imagine, this spawned a lot of creativity around exactly what goes into a poke bowl! This vegan poke bowl is not traditional because it’s a plant based knock off, of course. For our classic poke bowl, go to Poke Bowl Recipe.

Marinaded beet poke

Vegan poke bowl topping ideas!

There are so many ways to make a great vegan poke bowl! You can easily customize it around your own preferences. Since the poke here is made of beets, you’ll want to make sure you have lots of plant-based protein and fiber in this bowl to keep you full. In this bowl, we did add some light seasonings to each veggie to bring out the flavor. Here’s what you’ll find in this poke bowl, and then some other ideas:

Toppings in this poke bowl

  • Short grain rice Use white or brown! Traditionally it’s white sushi rice, we tend toward brown since it has more fiber and nutrients.
  • Edamame frozen and thawed, well salted
  • Radishes if you can find watermelon radishes, they’ve got beautiful color!
  • Avocado also adds richness and is filling
  • Carrots are beautiful for color
  • Green onion adds a crunch
  • Spicy mayo adds richness: it’s a must!
  • Sesame seeds

Other vegan poke bowl topping ideas

  • Marinaded tofu: To add even more protein, add this tasty marinaded tofu.
  • Cucumber seaweed salad: Take 1 large English cucumber and julienne it into long thin strips (3 cups; we used a handheld julienne peeler). Mix with 1 1/2 tablespoons rice vinegar, 1 1/2 tablespoons soy sauce, and 1 teaspoon toasted sesame oil.
  • Sliced cucumber: Even easier, just thinly slice it!
  • Red cabbage: Shred it and add a little toasted sesame oil
  • Vegan ponzu sauce like this one
Vegan Poke Bowl

This recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Vegan poke bowl

Vegan Poke Bowl


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4

Description

Here’s how to make a vegan poke bowl! You’ll be surprised at how much flavor comes from marinaded beet poke, colorful veggies and spicy mayo.


Ingredients

For the beet poke

  • 6 medium beets (or pre-cooked beets, as a time saver*)
  • 3 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 small garlic clove, grated
  • 1/2 teaspoon ginger, grated
  • 1 teaspoon minced green onion
  • 1/8 teaspoon kosher salt

For the poke bowl

  • 1 cup short grain white rice or brown rice
  • 2 cups shelled edamame (thawed)
  • 3 green onions
  • 8 radishes
  • 1 avocado
  • 2 medium carrots
  • Spicy Mayo (1/2 cup mayo + 1 1/2 tablespoons Sriracha), for drizzling
  • For the garnish: sesame seeds, microgreens or sprouts (optional)

Instructions

  1. Cook the beets*: Use How to Boil Beets (takes about 40 minutes total) or Instant Pot Beets (takes 25 minutes). Peel the beets according to the recipe, then slice them into 1/2-inch cubes.
  2. Make the rice: Make the rice on the stovetop or in an Instant Pot. When it’s done, give it a few shakes of rice vinegar and stir in salt to taste. (Or, make the rice in advance and reheat it on the stovetop with a splash of water.)
  3. Season the beets: When they’re cooked, place the beets in a bowl and stir together the soy sauce, toasted sesame oil, grated garlic, ginger, minced green onion, and kosher salt.
  4. Prepare the veggies: Thinly slice the green onions and radishes. Slice the avocado. Julienne the carrots (or peel strips with a veggie peeler). Sprinkle all the veggies with salt.
  5. Serve: Place the veggies and rice in a bowl. Top with the beet poke and garnish the poke with sesame seeds. Drizzle with Spicy Mayo and serve.

Notes

*Many grocery stores now carry pre-cooked beets that are packaged and ready to eat. Buy these for a time saver in this recipe!

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Vegan

Keywords: Vegan Poke Bowl

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes