Name: Vegan Portobello Poke Bowl
Prep time: 30 min
Cook time: 15 min
Ingredients: 2 large portobello mushrooms; 6 tbsp soy sauce (or tamari for gluten-free); 4 tbsp rice vinegar; 3 tbsp maple syrup (or agave nectar); 3 tsp sesame oil; 1/2 cup vegan mayo; 1-2 tbsp sriracha sauce (or to taste); 1 tsp soy sauce (or tamari for gluten-free); brown rice (enough for 2); edamame; cucumber (sliced); carrots (julienned or grated); seaweed (chopped); red onions (thinly sliced); radishes (thinly sliced); pickled ginger; sesame seeds

Jump to Recipe - Print Recipe

This vegan portobello poke bowl is such a perfect light and nutritious meal for the summer. Flavorful oven baked portobello mushroom is the shining star in this dish with its chewy texture that gets close to that of raw fish. The combination of sweet and savory flavors and the variety of textures make this bowl delightful!

Poke comes from Hawaii and means “to slice”. It refers to raw fish that has been diced, mixed with a soy sauce mixture and served as an appetizer or a main dish. Poke bowls are now very popular everywhere and quite different than the traditional poke from Hawaii. In these bowls, the raw fish is often combined with rice, raw veggies, tons of toppings and tasty sauces. If you love the idea of poke bowls, but don’t want to eat fish, there is no reason for you not to be part of that poke trend!

The vegan version of a poke bowl means no raw fish, but you can find so many delicious options to replace it. I swap the fish for marinated portobello mushroom, but you should check out this beautiful Vegan poke bowl made with watermelon. How refreshing!

Why you will love this Portobello Poke bowl:

Healthy: This bowl is filled with good-for-you ingredients. The base made of brown rice is topped with nutrient rich veggies and high in protein portobellos. Keep your salt intake to a minimum by choosing a low in sodium soy sauce.

Appetizing look: Make it beautiful by choosing different colored veggies. I love the combo of cucumbers-carrots-radishes, but really, there are no limits here. Don’t forget the mayo drizzling for an eye-catching meal. If you are not into spicy sauces, then you can try this peanut butter sauce instead.

Interesting contrast in flavors and textures: What I love about Poke bowls is that there is a lot going on in the bowl! The variety of ingredients in the meal keeps each bite interesting.

How to make this Vegan Portobello Poke bowl:

1- You will first have to oven bake the mushroom. The 4 ingredient only quick marinade consist of a mix of soy sauce, rice vinegar, maple syrup and sesame oil. If you want to make this meal gluten-free, choose tamari instead of regular soy sauce.

2- Make the quick and easy spicy mayo. Simply mix some vegan mayo, sriracha and soy sauce (or tamari) and you will get a very tasty topping sauce.

3- Build the bowl. That’s where the fun is. Start with a base of brown rice (or lettuce!). Then, add some fresh chopped veggies. Top with the portobello mushrooms and finish up with a good drizzle of the spicy mayo.

Garnishes for this Portobello Poke bowl:

Cucumbers
Carrots
Radishes
Seaweeds
Edamame
Pickled ginger (I like this one)
Red onion

Topping options for Poke bowls are endless! Other good options are green onions, avocado, shredded red cabbage, bean sprout, seaweed salad or even fresh fruits (like mango, orange and pineapple).

Need more asian style BOWL ideas? You might also like this Rainbow bowl or Crispy pineapple tofu bowl.

Stay in touch with Instagram, Facebook and Pinterest. Also, sign up to my Newsletter to be sure not to miss anything!

Print Recipe

Vegan Portobello Poke Bowl

This healthy vegan poke bowl is a colorful and simple meal. It features marinated and roasted portobello mushroom in place of the raw fish and is filled with fresh vegetables and fun toppings.

Prep Time30 mins

Cook Time15 mins

Course: Main Course

Cuisine: asian-inspired

Keyword: gluten-free, Vegan

Servings: 2

Ingredients

For the marinated portobello:

2 large portobello mushrooms
6 tbsp soy sauce or tamari for gluten-free
4 tbsp rice vinegar
3 tbsp maple syrup or agave nectar
3 tsp sesame oil

For the sweet and spicy mayo:

1/2 cup vegan mayo
1-2 tbsp sriracha sauce or to taste
1 tsp soy sauce or tamari for gluten-free

To build the bowls:

brown rice enough for 2
edamame
cucumber sliced
carrots julienned or grated
seaweed chopped
red onions thinly sliced
radishes thinly sliced
pickled ginger
sesame seeds

Instructions

To make the portobello:

Remove the stems from the portobello mushrooms. Then, cut them in cubes of about 1 1/2 inches.
In a large bowl, mix all the marinade ingredients together. Then add the portobello cubes and gently incorporate them in the sauce. Let sit for 10 minutes.
Pre-heat the oven at 400°. Line a baking sheet with parchment paper.
Take the portobello cubes with a spoon leaving the extra marinade in the bowl and distribute them on the parchment paper evenly so the cubes don't touch to each other. Keep the remaining sauce for drizzling on the bowl.
Cook in the oven for 15 minutes.

To make the spicy mayo:

In a medium bowl, mix all the ingredients together. Adjust the amount of sriracha depending of how spicy you want the mayo to be. Keep in the fridge until ready to eat.

To build the bowls:

Divide the brown rice in 2 bowls, then top with the rest of the garnishes. Add the portobello mushroom cubes. Finally, add some more of the remaining marinade sauce and drizzle with the spicy mayo. Sprinkle with sesame seeds if desired. Enjoy!

Notes

There is a lot of variations possible for the garnishes! Try adding avocado, seaweed salad, fruits (mango, oranges or pineapple), green onions or bean sprout.