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Vegan poke bowl drizzled with spicy mayo.
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5 from 12 votes

Vegan Poke Bowl

Vegan poke bowl featuring portobello mushrooms in a sesame soy marinade, baked to perfection and served with rice, veggies and spicy mayo.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 675kcal
Author: Alison Andrews

Ingredients

For the Basting Sauce:

For the Mushrooms:

  • 6 Large Portobello Mushrooms

For the Rice:

  • 4 cups Cooked Basmati Rice (1 ⅓ cups uncooked)

Spicy Mayo Dressing:

  • 1 Tablespoon Toasted Sesame Oil
  • 1 Tablespoon Sriracha Sauce
  • ½ cup Vegan Mayonnaise (125g)
  • 1 Tablespoon Fresh Lime Juice

For the Bowls:

  • 1 Small Head Romaine Lettuce Chopped
  • 1 Large Carrot Peeled and Grated
  • 1 Small Cucumber Sliced
  • 2 Radishes Sliced
  • 1 Medium Avocado Peeled and Sliced
  • ⅓ cup Pickled Beets (56g) Sliced
  • Pickled Ginger
  • Black Sesame Seeds
  • Lime Wedges

Instructions

  • Preheat the oven to 400°F (200°C).
  • Add the ingredients for the basting sauce to a measuring jug and mix together.
  • Slice the mushrooms and add them to a bowl, pour over the basting sauce and toss them in the sauce until they're well coated.
  • Place the mushroom slices on a parchment lined baking tray and bake for 10 minutes, keeping an eye on them so they don't over-cook or burn.
  • While the mushrooms are baking, prepare your rice and veggies.
  • Add the dressing ingredients to a measuring jug and whisk them together.
  • When the mushrooms are cooked, assemble your bowls. Start with a bed of rice, then add lettuce, grated carrot, cucumber, radishes, avocado, beets and mushroom slices.
  • Top with pickled ginger, black sesame seeds and lime wedges.

Notes

  1. Rice: If you have leftover rice from another meal then you can save time in preparing this recipe. Or get rice from a nearby restaurant to save time.
  2. Gluten-free: Switch the soy sauce for tamari or make sure to use a gluten-free soy sauce if you'd like this meal to be gluten-free.
  3. Storing: If you have leftover ingredients, store them separately in the fridge and then assemble bowls again when you're ready. Leftover ingredients will keep for a few (3-4) days in the fridge.

Nutrition

Serving: 1Bowl | Calories: 675kcal | Carbohydrates: 75g | Protein: 12g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Sodium: 882mg | Potassium: 1433mg | Fiber: 11g | Sugar: 15g | Vitamin A: 16881IU | Vitamin C: 20mg | Calcium: 117mg | Iron: 4mg