This Poke Bowl is easy to make and completely addictive!
This yummy recipe is my vegetarian take on the poke bowl, which is traditionally a raw fish dish. You can use either baked firm tofu pieces or sweet potato. I have chosen a few veggies to add to the poke for colour, crunchy texture and flavour. You can also add a little sliced capsicum and cucumber if you like. The lemon oil adds a zesty burst of flavour.
Get creative and have fun creating your own signature poke dishes!
Chef Kate TIP: You could also use lightly steamed or raw beetroot cube in place of the tofu or sweet potatoes if you prefer or use them all. If using sweet potatoes, I suggest lightly steaming them before finishing it in the oven. This cuts down on baking time and insures the that it is cooked through. You can also skip the baking step and just steam the tofu, sweet potato or beetroot if you prefer and it saves time too.
NOTE: To make this a vegan recipe use maple syrup or agave syrup instead of honey. If using sweet potato, you’ll need 1 large or 2 medium sweet potatoes. If using beetroots use 3 medium beetroots, peeled and cubed. To keep your hands from turning red use gloves when working with beetroots.
- 1 package firm tofu drained and cut in cubes
- 1 avocado, cut in cubes
- 1 cup (approx.) finely shredded purple cabbage
- 1 medium carrot, finely shredded
- ½ cup peas (lightly steamed or raw, optional)
- a few kale leaves, torn in small pieces (optional)
- 1 – 2 spring onions sliced on the diagonal
- 1 tbsp sesame seeds (optional)
- sliced spring onions
- a little chopped chilli (optional)
- Honey Lemon Sauce (recipe follows)
- Preheat oven to 180C and prepare a baking tray (or 2 if smaller), lined with baking paper for easy clean up.
- Cut the tofu in cubes (approx. 10cm) and place in a bowl and lightly coat with olive oil. If using sweet potato peal them and cut into bite-size cubes (approx. 10cm) and lightly steam the pieces, then drizzle with olive oil.
- Spread the tofu or sweet potato on the baking tray and sprinkle with salt and bake for approx. 20 minutes.
- While the tofu is baking prepare all the veggies and set aside until you are ready to assemble your poke bowls. If using kale leaves you can lightly steam them if you prefer or use a few baby spinach leaves.
- When the tofu or sweet potato is done baking remove from oven and allow to cool or refrigerate for 10 – 15 minutes. When cooled place in a large bowl and add the avocado, cabbage, carrot, peas and spring onion with a few tablespoons of the Honey Lemon Sauce and gently mix to combine. You can chill the poke bowls for up to a few hours or serve immediately. If you plan to serve later do not add the avocado until right before serving and gently mix it in, this helps to keep it from turning brown.
- Divide the poke between 2 – 4 bowls and drizzle with a little more sauce, top with sesame seeds, a few sliced spring onions and chopped or sliced chillies, if desired and serve immediately.
Honey Lemon Sauce
This sauce is light and delicious! The recipe makes extra that you can use on salads or drizzled over grains during the week. It's also great over fish, chicken or tofu. Keep refrigerated for up to 5 days.
- ½ cup olive oil
- 2 – 3 tbsp sesame oil (to taste)
- ¼ cup tamari or soy sauce (to taste)
- ¼ cup fresh lemon juice (to taste)
- 2 – 3 tbsp honey, maple syrup or agave syrup (to taste)
- 1 drop of pepper oil (to taste)
In a medium glass or stainless bowl whisk all the sauce ingredients together, taste and add a little more lemon oil and honey, if desired and set aside or chill until ready to serve.
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