Vegan Portobello Poke bowl
This vegan portobello poke bowl is not only a super light and nutritious meal but also so tasty. Marinated and 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 so flavorful!
Making poke bowls at home is so easy and fun. They are a great way to fill yourself up with healthy veggies and fiber rich brown rice, but in such a droolicious way.
What’s a poke bowl
Poke comes from Hawaii and means “to slice”. It refers to raw fish that has been diced, combined 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 vitamins portobellos. Keep your salt intake to a minimum by choosing a soy sauce low in sodium.
- 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 swap for 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 there! The variety of ingredients keeps each bite interesting.
- Versatile: Fill your bowl with your favorite veggies!
Make this vegan poke bowl following 3 easy steps!
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 combine some vegan mayo, sriracha and soy sauce (or tamari) to a 5 minute 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.
My favorite garnishes
- Cucumbers
- Carrots
- Radishes
- Seaweeds
- Edamame
- Pickled ginger.
- Red onion
Topping options for Poke bowls are endless! Other good ones are green onions, avocado, shredded red cabbage, bean sprout, seaweed salad or even fresh fruits (like mango, orange and pineapple).
I hope you like this portobello poke bowl as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was.
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Vegan Portobello Poke Bowl
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:
- cooked brown rice enough for 2
- frozen edamame shelled and thawed
- cucumber sliced
- carrots peeled and julienned or grated
- seaweed crumbled or sliced
- 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 so the cubes don't touch each other. Keep the remaining marinade sauce aside for drizzling on the bowl.
- Cook in the oven for 15 minutes.
To make the spicy mayo:
- In a medium bowl, combine 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 cooked brown rice within 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
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