Vegan Chicken Poke Bowl
Give your poke bowl a plant-based upgrade with this vibrant and satisfying Vegan Chicken Poke Bowl! Featuring tender, golden-browned plant-based chicken marinated in a savory-sweet blend of soy sauce, sesame oil, and maple syrup, this recipe is perfectly complemented by the freshness of crisp cucumber, colorful radishes, and creamy avocado. Fluffy jasmine rice serves as the wholesome base, while edamame, shredded nori, tangy rice vinegar, and a sprinkle of black sesame seeds bring classic poke flavors to life—all with zero animal products. Quick to prepare in just 35 minutes, this bowl of rainbow-colored goodness not only nourishes the body but is a feast for the eyes, making it an excellent choice for a healthy weeknight dinner or a meal prep star. Vegan lovers and poke bowl enthusiasts alike will adore this gluten-free, umami-packed masterpiece!
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Recipe Information
Ingredients
- 1 cup Jasmine rice
- 2 cups Water
- 200 grams Plant-based chicken
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 1 teaspoon Maple syrup
- 0.5 medium Cucumber
- 1 medium Carrot
- 0.5 cup Edamame beans
- 3 small Radishes
- 1 medium Avocado
- 0.25 sheets Nori sheets
- 1 teaspoon Black sesame seeds
- 2 pieces Green onions
- 1 inch Fresh ginger
- 1 clove Garlic
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Combine rice and water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes, until the water is absorbed. Fluff the rice with a fork and set aside.
In a small bowl, combine soy sauce, sesame oil, rice vinegar, maple syrup, minced ginger, and minced garlic to make the marinade.
Cut the plant-based chicken into bite-sized pieces. Pour half of the marinade over the chicken, stirring to coat evenly. Set aside for 10 minutes.
During this time, chop the cucumber and carrot into thin slices. Thinly slice the radishes and green onions. Halve and pit the avocado, and slice it thinly.
Heat a non-stick pan over medium heat. Cook the marinated plant-based chicken for 5-7 minutes, or until golden brown. Remove from heat.
Prepare your vegan chicken poke bowls by dividing the cooked rice evenly between two bowls.
Arrange the cooked plant-based chicken, sliced cucumber, carrot, radishes, avocado, and edamame beans over the rice.
Drizzle the remaining marinade over the bowls.
Sprinkle with black sesame seeds, nori sheet strips, and sliced green onions for garnish.
Serve immediately and enjoy your delicious vegan chicken poke bowls!
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1418 mg | 62% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 7.9 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1143 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
