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Overhead view of vegan poke bowl with chopsticks on top, surrounded by toppings and garnishes

Vegan Poke Bowl

Print Recipe
These easy vegan poke bowls are full of colour and flavour! Top a base of rice with watermelon tuna and an array of fresh toppings.
Course Dinner, Lunch
Cuisine Hawaiian
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Author Jessica Hylton

Ingredients

  • 1 serving of Watermelon Tuna

To add to the bowl in your preferred quantity:

  • Slices of avocado
  • Sesame seeds on watermelon and avocado both black and white
  • White rice
  • Pickled ginger
  • Carrots
  • Cucumber
  • Nori sheets
  • Edamame
  • A vegan spicy mayo as a drizzle

Instructions

  • Prep your Watermelon Tuna.
  • When ready, plate your bowl.
  • Add in rice at the base. Add in your avocado slices and top them with black and white sesame seeds.
  • Also add into your bowl some thinly sliced carrots, cucumbers, nori sheets, pickled ginger and edamame. Place the watermelon tuna poke in the centre/on top. Serve with a vegan spicy mayo (1 part sriracha, 2 parts mayo) and enjoy!

Notes

If you're planning on making vegan poke bowls ahead of time for meal prep, it's best to store the ingredients separately in airtight containers. You can keep everything in the fridge for 4–5 days, except for the avocado, which is best cut just before serving.
Once your poke bowls are assembled, any leftovers will last for a day or two in the refrigerator.