Vegetarian Chicken Poke Bowl
Dive into the vibrant world of fresh, wholesome flavors with this Vegetarian Chicken Poke Bowl, a plant-based twist on the classic Hawaiian favorite! This satisfying recipe combines tender brown rice cooked in savory vegetable broth with an array of colorful, nutrient-packed toppings, including crispy plant-based chicken, crunchy cucumbers, sweet carrot ribbons, and creamy avocado. Bursting with protein from edamame and drizzled with a tangy-sweet poke sauce made of soy sauce, sesame oil, rice vinegar, and maple syrup, this bowl is as delicious as it is nutritious. Topped with sesame seeds and a sprinkle of scallions, it delivers a perfectly balanced bite every time. Ready in 50 minutes and ideal for meal prep, this vegetarian poke bowl offers a healthy, flavor-packed alternative to traditional options—perfect for lunch, dinner, or wherever your cravings strike! Keywords: vegetarian poke bowl, plant-based chicken recipe, healthy rice bowl, protein-packed vegetarian meal.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Vegetable broth
- 8 oz Plant-based chicken chunks
- 1 medium Cucumber
- 1 large Carrot
- 3 small Radishes
- 1 cup Edamame
- 1 large Avocado
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 1 teaspoon Maple syrup
- 1 tablespoon Sesame seeds
- 2 stalks Scallions
Instructions
Rinse the brown rice under cold water. In a medium-sized pot, bring the vegetable broth to a boil. Add the rice, reduce the heat to low, cover, and let simmer for about 30 minutes or until the rice is tender and the liquid is absorbed.
While the rice is cooking, prepare the plant-based chicken chunks according to the package instructions (usually involves pan-frying or baking). Set aside once cooked.
Wash and thinly slice the cucumber, carrot, and radishes. For the carrot, it's best to julienne or use a vegetable peeler for thin ribbons.
Shell the edamame if not already done. You can purchase precooked edamame to save time.
Cut the avocado in half, remove the pit, and scoop out the flesh. Slice into thin wedges.
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and maple syrup to create the poke sauce.
Once the rice is cooked, divide it evenly among four bowls as the base.
Arrange the cooked plant-based chicken, cucumber, carrot, radishes, edamame, and avocado attractively on top of the rice in each bowl.
Drizzle the poke sauce over the assembled ingredients in each bowl.
Sprinkle sesame seeds over the top for added flavor and garnish with sliced scallions.
Serve immediately and enjoy your fresh and flavorful Vegetarian Chicken Poke Bowl!
Nutrition Facts
Calories |
1629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 3780 mg | 164% | |
| Total Carbohydrate | 144.0 g | 52% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 25.6 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3854 mg | 82% | |
*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.
