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Plant-Based Poke Bowls are Easy To Make, and Delicious to Eat!

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If you have access to the internet and have browsed through any food-based social media feed, you have probably seen a poke bowl before. Pronounced “POH-keh”, poke is a popular Hawaiian dish that has been around for centuries. Poke, which means “to section” or “to slice” is a raw fish salad traditionally served as an appetizer. The internet caught wind of the dish due to its rise in popularity in 2016. Now, online food communities are saturated with photos of poke bowls.

Worry not, dear readers; we here at One Green Planet don’t like to be left out of food trends, so we’ve thoroughly searched our Food Monster App to find plant-based variations of the viral dish so that you can enjoy fish-free poke any time you want.

First, Here’s How to Make Your Plant-Based Poke

Poke is popularly made with raw, cubed tuna and raw, cubed salmon. We suggest taking plant-based proteins such as tofu, seitan, or tempeh, and slicing them up into cubes as a stand-in for traditional poke. There are a variety of great marinades you can experiment with to change up the flavor profile of your plant-based poke.

If you’re feeling creative, you can also use fruits and vegetables as stand-ins for poke. Watermelon, beets, and carrots can all be manipulated into plant-based fish!

For instance, with a few tweaks, you could turn Azucena Noriega’s recipe for Watermelon Tartare into plant-based tuna poke!

You’re only limited by your own imagination, so don’t be afraid to let it run wild.

Now Construct Your Perfect Plant-Based Poke Bowl

Once you’ve nailed your poke preparation, you just need to gather together the makings of your ideal poke bowl. We suggest taking cues from the variety of plant-based sushi bowl recipes the Food Monster App has to offer. For instance, if you’re super into probiotics and fermented foods, you could draw inspiration from this gluten-free Summer Kimchi Sushi Bowl.

This Deconstructed Sushi Bowl by Caroline Ginolfi would also make an excellent base for your plant-based poke toppings.

This bowl starts with a bed of sticky sushi rice and is then topped with avocado and an abundance of colorful, fresh vegetables that are drizzled in a sweet umami sauce. A sprinkle of black sesame seeds for garnish adds just a touch more flavor and creates a lovely presentation. Enjoy this dish for lunch at home, or take it with you to work or school.

Now that you have all the tools to make your own poke bowl, allow us to suggest some of our favorite recipes.

This Ginger Tempeh Poke Bowl by blogger Jess Hoffman is gluten-free and features a variety of fresh, bright ingredients.

This bowl is jam packed with plant-based goodies; we’re talking marinated tempeh, grilled pineapple, and a hearty bed of sprouted brown rice. Not only is this dish healthy, it’s also light enough to enjoy in summer!

We are also loving this Seaweed and Tofu Poke dish by Molly Patrick.

The bowl marries multiple flavors together harmoniously. Ginger, lime, garlic, onions, and soy sauce are used liberally to season the seaweed and tofu, making every bite of this dish erupt with flavor.

Are you excited by the plant-based poke trend, and do you now want to find more variations on the dish, or more plant-based recipes in general? Well, then we highly recommend downloading our Food Monster App, which is available for both Android and iPhone, and can also be found on Instagram and Facebook. The app has more than 8,000 plant-based, allergy-friendly recipes, and subscribers gain access to ten new recipes per day. Check it out!

Lead image source: Ginger Tempeh Poke Bowl

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