This is the perfect recipe for a vegan poke bowl with mango, avocado, and sriracha sauce. It is spicy, sweet from the mango, with the perfect texture from the rice and hearts of palm, and is ready in 10 minutes.
What’s a poke bowl?
A poke bowl is a traditional Hawaiian dish. The base is fluffy rice or lettuce, with fish cut into strips or cubes or tofu as a protein, lots of vegetables, and a perfect sauce that elevates the flavor of the rest of the ingredients.
Why does this recipe work?
The flavors of this recipe are totally balanced; the mango gives the poke a sweet touch and makes the sriracha spice bright and shine the right way. This vegan poke bowl is also easy to make, fresh, and perfect for eating anywhere from the dinner table to the beach.
Ingredients
- Brown rice or sushi brown or white rice
- Hearts of palm, I use cans or jars if they are very large and thick, slice or cut them before using.
- Homemade Aquafaba Mayonnaise or Vegenaise
- Toasted sesame oil
- Sriracha sauce, I make mine.
- Chopped mango, use mangoes that are firm and ripe
- Diced avocado
- For serving: toasted sesame seeds, cilantro, scallions
How to make a vegan poke bowl?
It is as easy as cooking the rice as indicated on the package or however you like to cook it. When it’s ready, let it cool.
Meanwhile in a medium bowl,, mix vegan mayonnaise with the sriracha sauce, sesame oil and salt, and add the sliced hearts of palm. Toss until everything is well covered with the spicy mayo.
In a soup or pasta bowl serve one or two tablespoons of rice, top with the mixture of hearts of palm with spicy sauce. Finish with the diced mango and avocado, sesame seeds, scallions and cilantro leaves.
Give this recipe a twist
Use this vegan poke bowl recipe as a base and add whatever you like. It may be that you add cucumbers seasoned with rice vinegar, or you may want to finish it with crunchy chili oil or maybe with mint leaves instead of cilantro.
Also, this poke bowl is perfect, without rice and with quinoa, some of the extra vegetables you can add are edamame, beets, cucumber, algae, grated carrot, sliced red bell pepper, radishes, cubed pineapple, watermelon radishes, sprouts, nori, etc.
You can add your favorite protein, like tofu (affiliate link) marinated in a tamari or soy sauce, crunchy tofu or even beans. Season with sea salt, ginger-soy sauce, with a bit of lime juice. Use what ever ingredient you crave or think it will go well in here, one of the beauties of poke bowls.
And if you want to try a out-of-this-world recipe, try this Watermelon Poke Bowl.
Frequently asked questions
Are poke bowls healthy? Yes, they are. These bowls are filled with fresh vegetables and lean proteins. But choose your sauce wisely, as the mayo and oil based ones may have tons of calories.
How to store a poke bowl? Cover it with plastic wrap or in a covered container and place it in the fridge. However, for me the best way to store it is before asembleing it. Prep all your veggies and store in tightly closed containers, prepare just before eating.
Other recipes that you may like:
Here’s the recipe for this poke bowl with mango, avocado, and hearts of palm with sriracha mayo I hope you like it. Yes, yes, please share the recipe and the blog.
Equipment
Ingredients
RICE
- 1 cup brown rice or sushi rice, brown or white
- 2 cups water
POKE BOWL
- 12 oz hearts of palm, drained and chopped
- 1/4 cup mayonnaise vegan
- 1 teaspoon toasted sesame oil or more
- 1 teaspoon sriracha sauce
- pinch of sea salt
- 1 cup chopped mango
- 1 avocado diced
- 2 tablespoons sesame seeds to decorate
- 3 tablespoons coriander washed and chopped
- 2 tablespoons chopped chives white and green parts
Instructions
- Put the rice in a pot and add the water. Cover and cook over medium heat for 15 minutes or until done. Follow the instructions on the package.
- In a bowl, mix the sriracha sauce with the mayonnaise, sesame oil and salt. Taste and check that it is rich, adjust if necessary.
- Put the hearts of palm and mix.
- To serve, put a base of rice, divide the heart of palm mixture and put the mango and avocado on top.
- Finish with the cilantro, sesame seeds and chives.
Notes
Look for a Siracha sauce that does not have fish sauce.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
I have a Profesional Certification in vegan cooking; in the world of cooking based on vegetables, fruits, grains, legumes… in clean, organic and vegan food.
My cookbook is called Yo Cocino Latino..
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