Gluten-Free, Vegan Poke Bowl is super easy, super quick and super healthy. You can mix it up and add tofu and other veg. It’s dreamily simple and equally light, fresh and delicious.

Poke hails from Hawaii (traditionally fish based but I don’t hold with tradition, just great ideas!) and is seasoned with soy, sesame oil, seaweed and spring onions. However, you can be as creative as you like with it and mix it up. I use a base of brown rice but you can go with a base of vegetable noodles, kelp noodles, shredded cabbage or cauliflower rice. Super flexible you can also add tofu and any other veg you fancy!

You can make this to suit the seasons and your taste!

Allergy Information – Gluten-Free, Vegan Poke Bowl

Gluten-Free, Vegan Poke Bowl is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free*, onion free, peanut free, sesame free*, tree nut free.

*For sesame free, leave out the sesame oil and sesame seeds.
*For nightshade free, leave out the chilli.

Top Tips – Gluten-Free, Vegan Poke Bowl

I use a base of brown rice but you can go with a base of courgette noodles, kelp noodles, shredded cabbage, or cauliflower rice.

Use edamame beans in the shell or shelled.

I usually steam veg in the microwave. So quick and easy! Just add a tablespoon or two of water the bottom of the bowl and cover. Microwave for a couple of minutes (depending upon your microwave and power).

You can also add tofu and any other veg you fancy!

Rice is one of my core store cupboard essentials. I eat rice almost everyday. I would be lost without it! Find out what else is on my regular shopping list with my FREE Store Cupboard Essentials Cheat Sheet. Get it now! Just click the button below, sign-up and download.

Recipe – Gluten-Free, Vegan Poke Bowl

Difficulty easy
Serves 4-6
Preparation time 15 minutes
Cooking time 10 minutes

Ingredients – Gluten-Free, Vegan Poke Bowl

4-6 portions of cooked Basics – Brown Rice
150 grams broccoli
200 grams edemame beans (in shells)
1 tablespoon dried wakame (rehydrated in warm water)
2 tablespoon toasted sesame seeds* (leave out for sesame free)
1 tablespoon gluten-free tamari (or other gluten free soya sauce)
1 tablespoon toasted sesame oil* (leave out for sesame free)
100 grams white cabbage
1 carrot
1 beetroot (including tops)
150 grams beansprouts
80 grams radishes
Half a red pepper
1 avocado
1 red chilli* (leave out for nightshade free)
Gluten-Free, Vegan Kimchi to serve

Ingredients – Gluten-Free, Vegan Poke Bowl – Dressing

1.5 teaspoons rice wine vinegar
2 tablespoons mirin
2 tablespoons gluten free tamari (or other gluten free soya sauce)
1 tablespoon fresh lime juice

Method – Gluten-Free, Vegan Poke Bowl

1. Cook the rice following the recipe
2. Gently steam the broccoli until just tender
3. Place the broccoli, edamame beans and wakame in a small bowl and add the sesame oil, soy sauce and one tablespoon of sesame seeds
4. Slice (or grate) all the vegetables to bite size portions
5. Assemble the bowls by arranging the rice, broccoli mixture and sliced vegetables in individual bowls – sprinkle with chilli and the remaining tablespoon of sesame seeds
6. Make the dressing by mixing the rice wine vinegar, mirin, tamari and lime juice in a small bowl
7. Dress the Gluten-Free, Vegan Poke Bowls with the dressing and serve with kimchi.