Edamame Poke Bowl
Making an edamame poke bowl right at home is easy and so delicious! This plant-based bowl recipe includes protein-packed edamame tossed in a sweet and savory poke sauce served over rice, cucumber, pineapple, beets and avocado. Great for lunch or dinner, very versatile, meal-prep friendly and 100% vegan.
Servings: 2 bowls
Calories: 484kcal
Ingredients
- 1 batch cooked seasoned sushi rice or short grain brown rice or enough for 2 people, see notes
- 1 cup frozen edamame
- 1 large cooked beets I used 8.8 oz pre-cooked beet from the store Love Beets, but you can cook beets from scratch.
- ¾ cup fresh pineapple diced
- 1 avocado diced
- 1 cup cucumber sliced
- spicy mayo homemade or store-bought, see notes
- peanuts, green onions, sesame seeds for garnishing
Poke sauce
- ¼ cup soy sauce
- 3 tsp maple syrup or add more for a sweet poke sauce
- 2 tsp rice vinegar
- 1 tsp sesame oil
- ½ tsp garlic crushed
- ½ tsp fresh ginger grated
Instructions
- Start by making the rice: I simply cooked short grain brown rice using my Instant pot, but you can also cook brown rice on the stove. Also, you can season the rice for a more authentic poke bowl recipe (see notes).
- Transfer the frozen edamame in a bowl and cover with water. Then, warm up in the microwave for 5-7 minutes or until tender to your taste. Drain well.
- Whisk together the soy sauce, rice vinegar, maple syrup, ginger, garlic and sesame oil in a small bowl and then, pour the poke sauce over the drained edamame.
- When ready to eat, then divide the rice in between 2 serving bowls and top with the beets, cucumber, pineapple, avocado and edamame poke. Garnish with green onions, peanuts and sesame seeds and drizzle some of the spicy mayo over. Enjoy!
Video
Notes
- You can make your bowl with any cooked grain that you like such as cooked rice, barley, quinoa, etc.
- For a more authentic poke bowl recipe, then use seasoned sushi rice. I like to make sushi rice using short grain brown rice as seen in my sweet potato sushi roll recipe, but you can also make traditional sushi rice using white rice.
- To make the spicy mayo, simply whisk together some vegan mayo with as much sriracha sauce as you want and a little soy sauce, if desired.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 484kcal | Carbohydrates: 64g | Protein: 16g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 0.1mg | Sodium: 1664mg | Potassium: 1281mg | Fiber: 14g | Sugar: 19g | Vitamin A: 244IU | Vitamin C: 44mg | Calcium: 126mg | Iron: 4mg