Vegan Poke Bowl
User Reviews
5
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
20 mins
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Total Time
25 mins
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Servings
2 servings
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Calories
283 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Vegan Poke Bowl
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This Vegan Poke recipe recreates all of the tastes and textures of the tuna-based original using carrots cooked in konbu dashi stock until they're the texture of Ahi. Tossed with sweet onions and seaweed and seasoned with sesame oil and Inamona, this new take on the Hawaiian classic is both flavorful and satisfying.
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Ingredients
- 7 grams konbu
- 2 cups water
- 2 grams dried seaweed
- 420 grams carrot peeled and chopped into ½-inch cubes
- ¼ cup sake
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil toasted
- 25 grams candlenuts (roughly chopped)
- 5 grams sesame seeds ~2 teaspoons, toasted
- 4 grams alaea salt (~½ teaspoon)
- 40 grams sweet onion (~⅛ onion)
- 1 scallion (greens finely chopped)
Instructions
- Add the konbu and water to a pot and let this rehydrate for about 30 minutes.
- If you're using dried seaweed, rehydrate it in cold water. If you're using salted seaweed, remove the salt in a couple changes of cold water.
- Add the carrots to the pot of water with the konbu along with the sake and soy sauce. Bring the water to a boil and then turn down the heat to maintain a gentle simmer.
- After about 10 minutes, remove the konbu.
- Cook the carrots until they are soft enough for a toothpick to pass through, but still a little firm (about another 10 minutes).
- Let the carrots cool in the broth to room temperature.
- While the carrots are cooling, make the Inamona by adding the chopped candlenuts and sesame seeds to a pan and toast them until they are golden brown. Be sure to toss them around regularly so that they brown evenly.
- When the candlenuts are golden brown and fragrant, add the Alaea salt and toss to distribute evenly. Transfer the Inamona to a heatproof bowl to cool.
- When the carrots have cooled to room temperature, transfer them to a bowl using a slotted spoon.
- Add the sesame oil, onions, seaweed, and about half of the Inamona (being sure to get an even mix of salt and nuts) and stir the poke to combine.
- Plate the poke and garnish with more Inamona and the chopped scallion greens.
Nutrition Information
Show Details
Calories
283kcal
(14%)
Carbohydrates
26g
(9%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
1g
(5%)
Sodium
1954mg
(81%)
Potassium
843mg
(18%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
35142IU
(703%)
Vitamin C
14mg
(16%)
Calcium
125mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Sodium | 1954mg | 81% |
| Potassium | 843mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 35142IU | 703% |
| Vitamin C | 14mg | 16% |
| Calcium | 125mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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