vegetarian poke bowl
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Vegetarian Poke Bowl with Tofu, Avocado and Coconut Brown Rice

These Vegetarian Poke Bowls are made with tofu, avocado and coconut brown rice. Unlike traditional Hawaiian poke, these take after the build-your-own poke bowl restaurants that are super popular. They're made with my favorite spicy mayo yum-yum sauce that's ultra addicting. It's the perfect recipe for easy lunches, meal prepping, and warm weather picnics. 
Prep Time10 mins
Cook Time45 mins
Course: lunch
Cuisine: asian
Servings: 4 people

Ingredients

For the Coconut Brown Rice

  • 4 cups cooked brown rice
  • 3 cups baby spinach
  • 2 tbsp coconut oil
  • 1/2 tsp kosher salt

For the Spicy Mayo Yum-Yum Sauce

  • 1/2 cup mayo
  • 2-3 tbsp sriracha
  • 1 tbsp sesame oil
  • 1/2 tbsp white sugar
  • 1/2 tsp garlic powder

For the Vegetarian Poke Bowls

  • Coconut Brown Rice
  • 1/2 cup Kimchi
  • 1 cup sliced cucumbers
  • 2/3 cup cooked shelled edamame
  • 2 avocados halved and sliced
  • 1/2 block (14 oz) Extra Firm Tofu Pressed to remove excess moisture
  • Spicy Mayo Yum-Yum Sauce
  • Eel Sauce
  • 1/2 cup Chow Mein Noodles La Choi
  • 1/2 cup Crispy Fried Onion Bits
  • 1/2 cup cilantro minced

Instructions

For the Coconut Brown Rice

  • Prepare brown rice according the instructions then toss with baby spinach, coconut oil and kosher salt. Set aside.

For the Spicy Mayo Yum-Yum Sauce

  • Combine mayo, sriracha, sesame oil, sugar, and garlic powder in a small bowl and mix to combine. Add more sriracha if you like things on the spicier end!

For the Bowls

  • Distribute the Coconut Brown Rice into four bowls. Top each bowl with equal parts kimchi, cucumber, edamame, and avocado. Sprinkle avocado with salt.
  • Next add tofu and a drizzle of eel sauce and the spicy mayo yum-yum sauce.
  • Top the bowls with crunchy asian noodles, fried onion bits and cilantro.

Notes

If you're not serving the bowls immediately and are packing them into meal container prep boxes - leave out avocado until day-of eating.