‘Vegan Hawaiian Poke Bowl‘

Deprecated: implode(): Passing glue string after array is deprecated. Swap the parameters in /home/vlilwzgm/rejoicewellness.in/wp-content/themes/noo-medicus/functions_custom.php on line 285

On occasion of ‘Father’s Day’
‘Rejoice Wellness’ brings healthy yummy ‘Vegan’ recipe of ‘Hawaiian Poke Bowl‘ for your sweet tooth from ‘Chef Sarang Joshi’ all the way from Newzealand !

‘Vegan Hawaiian Poke Bowl‘

Makes 4 servings

For the poke bowl:

– 1/2 red bell pepper
– 2 medium-sized carrots
– 1/2 cucumber
– 1 medium-sized red onion
– 2 cups edamame, cooked
– 4 cups of cooked mixed rice (black and brown)
– 4 slices of pineapple ring
– 2 tablespoons olive oil
– 8 ounces tempeh, thinly sliced and cut diagonally in a triangle shape
– 1 teaspoon of sesame seeds
– 1/4 nori sheet, cut into thin stripes

For the teriyaki sauce (optional):

– 2 tablespoons of honey or maple syrup
– 4 tablespoons soy sauce
– 4 tablespoons mirin
– 2 teaspoons ginger, freshly grated
– 1 teaspoon garlic, freshly grated


For the poke bowl:

– To prep the vegetables, dice red peppers, julienne carrots, and slice cucumber and red onions.
– Separate the vegetables once they are prepped.
– Divide the rice mixture in four serving bowls.
– Place the vegetables over the rice and sort by type.
– Heat up a griddle over medium high heat and add the pineapple rings. When the bottoms start to have grill marks, flip over carefully and grill the other side.
– When both sides of the pineapple slices have grill marks, remove from the griddle.
– Let them cool slightly before slicing them in half.
– Place the pineapple on the rice beside the veggies.
– Give the griddle a quick rinse and dry it with a towel.
– Heat the griddle with medium high heat.
– When the griddle is hot, add 2 tablespoons of olive oil and the tempeh triangles.
– Fry both sides until they have brown griddle marks and are cooked through.

For the teriyaki sauce (optional)

– Put all the ingredients from the sauce into a mixing bowl and whisk the sauce together. – Then pour it into a small saucepan and bring it to boil on medium high heat.
– Once the sauce starts to bubble, reduce the heat to low and let it simmer for about 10 minutes or until the mixture is thick enough to use as a sauce.
– Add the tempeh triangles and cook together for another 5 minutes until the sauce has thickened.
– Place the tempeh over the rice.
– Drizzle the remaining teriyaki sauce over the bowls and garnish with sesame seeds and nori strips.
– Serve immediately.

Tempeh comes from Indonesia originally, and is made mainly with soybean. It’s made by a natural culturing and controlled fermenting process that binds the soybeans into a flat cake form. It is a great source of protein, dietary fibre, and vitamins, hence a great alternative to raw fish. It has a firm and earthy taste.