Vegan poke bowl

Ingredients

• 160 gBasmati rice
• 320 gWater
• 500 gAvocado
• 100 gRadishes
• 120 gCucumbers
• 50 gLamb’s lettuce
• 250 gPineapple
• 20 gBean sprouts
• 230 gRed peppers
• to tasteBlack sesame seeds
• 50 gTahini
• 30 gWater
• 20 gLemon juice
• 6 gAgave syrup
• 3 gFresh ginger
• to tasteSalt

Instructions

1. 1

   Cook the rice

   Add the basmati rice to boiling salted water. Cover and cook at a medium simmer for 10 minutes. Remove the lid and fluff the grains with a fork. With twice as much water as rice, there is no need to drain it.

2. 2

   Prepare the vegetables

   Wash all the vegetables. Quarter the radishes and cut the red peppers into strips. Slice the pineapple, then cut the slices into triangles. Dice the cucumbers.

3. 3

   Cut the avocado

   Peel and cut the avocado into chunks. To start the dressing, put the tahini in a bowl and add the lemon juice.

4. 4

   Finish the dressing

   Add the agave syrup, finely grated fresh ginger, salt and 30 g water.

5. 5

   Whisk and arrange

   Whisk the dressing until combined. Put the cooked rice, cooled to room temperature, into bowls. Arrange the red pepper and avocado alongside it.

6. 6

   Add the toppings

   Add the radishes, diced cucumber and pineapple to the bowls.

7. 7

   Dress and serve

   Add the bean sprouts, drizzle with the tahini dressing and finish with black sesame seeds.

What is a vegan poke bowl?

Poke is a Hawaiian dish traditionally built around seasoned fish, served with rice and other toppings. This plant-based version takes inspiration from the bowl format rather than the traditional fish, combining rice, vegetables, fruit and a creamy dressing.

The mix works because each topping brings a different quality: avocado is soft, the vegetables are crisp, and pineapple adds sweetness. Tahini, lemon and ginger give the bowl a savoury, tangy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 487 calories, 9g protein, 55g carbs, 25g fat.

The rice and pineapple contribute most of the carbohydrates, while the avocado and tahini provide much of the fat. The vegetables and tahini add some protein, though this bowl is not especially protein-rich; serve it with edamame or tofu if you want a more filling, protein-focused plate.

Getting the rice right

Water ratio: the recipe uses twice as much water as rice by weight, so the rice can absorb the liquid without draining.

Fluffing: once cooked, loosen the grains gently with a fork. Let the rice cool to room temperature before building the bowls, as directed.

Prep the toppings evenly

Cut size: quarter the radishes, slice the pepper into strips, dice the cucumber and cut the pineapple into triangles. Keeping the pieces easy to pick up makes the bowl comfortable to eat.

Avocado: cut it shortly before serving so it stays fresh-looking. The recipe calls for chunks, which give the bowl a creamy contrast to the crisp vegetables.

Make a smooth tahini dressing

Build the base: combine tahini and lemon juice first, then add agave, grated ginger, salt and water.

Whisking: mix until the ingredients come together into a pourable dressing. The water helps loosen the tahini so it can be drizzled over the toppings.

Balance the bowl

Fresh and sweet: red pepper, radish, cucumber and bean sprouts bring crispness, while pineapple adds a juicy, sweet note.

Creamy and savoury: avocado and tahini make the bowl more substantial. Scatter the toppings around the rice rather than mixing everything together, so each portion can include a little of everything.

Serving and timing

At 20 minutes total, this recipe relies on cooking the rice while preparing the toppings and dressing. Set out the cut ingredients as you go, then assemble once the rice has cooled to room temperature.

Serve the bowls freshly assembled, with extra tahini dressing at the table if you have some left. The ingredient list includes 50 g of lamb’s lettuce; add it among the fresh toppings when arranging the bowls.

What to serve alongside

The rice, vegetables, fruit and avocado make this a complete bowl on its own. For a larger meal, serve it with a simple side of extra greens or another crisp vegetable.

Keep any extra dressing separate until serving so the vegetables stay crisp.

Recipe notes & tips

• Measure the rice and water by weight to keep the stated ratio.
• Fluff the cooked rice gently with a fork to separate the grains.
• Cut the toppings to similar, easy-to-eat sizes.
• Grate the ginger finely so it blends evenly into the dressing.
• Whisk the water into the tahini mixture until it is easy to drizzle.
• Add the dressing just before serving to keep the vegetables crisp.

Variations

• Add edamame: use it alongside the bean sprouts for another plant-based topping.
• Swap the greens: use another mild salad leaf in place of lamb’s lettuce.
• Change the grain: serve the same toppings over cooked brown rice.
• Add chilli: stir a little chopped chilli into the dressing for heat.
• Use lime: replace the lemon juice with lime juice for a different citrus note.

Common mistakes to avoid

• Draining the rice: the stated water ratio is designed to be absorbed, so leave the lid on while it cooks.
• Overcooking the rice: keep it at a medium simmer for 10 minutes, then check that the grains are tender.
• Skipping the cooling: allow the rice to reach room temperature before assembling, as the method specifies.
• Leaving the dressing too thick: whisk in the stated 30 g water so it can be drizzled.
• Cutting the avocado too early: prepare it close to serving so it stays fresh-looking.
• Dressing too soon: add the tahini sauce when the bowls are ready to serve to help preserve the toppings’ crispness.

How to store

Store leftover rice, toppings and dressing separately in covered containers in the fridge and use within 2 days. Reheat the rice until hot, then let it cool before serving with the cold toppings; keep the avocado separate where possible.

Frequently asked questions