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.

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