Vegan Portobello Poke Bowl

5 from 1 vote

This healthy poke bowl is a such a flavorful, 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

Cook Time15

Total Time45

Course: Lunch, Main Course

Cuisine: asian-inspired

Keyword: gluten-free option, Soy-free, Vegan

Servings: bowls

Calories: 538kcal

Author: Jessica Laroche

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:

½ cup vegan mayo see note
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 2-3 bowls
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 ½ 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 2-3 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.
To make the spicy mayo, you can use any store-bought mayo or make your own cashew mayo for a wholesome recipe.
This recipe makes for 2 small bowls or 3 larger ones.
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