I have used rice and quinoa but you can use any variety and mix of grains you like.
Author: Deb
Recipe type: Bowl
Cuisine: Hawaiian / Japanese
Serves: 6
Ingredients
2 rice cups brown rice, 1 rice cup quinoa
Use any vegetables you like, a variety of cooked and raw. In this example I used
purple cauliflower, grilled in a sandwich press
broccoli, steamed,
1 large red capsicum, sliced and pan-fried still slightly carameiised
Bunch of spring onions
1 cup frozen peas, defrosted,
¼ white cabbage, finely shredded on a mandolin
1 large red onion, sliced and steeped in red wine vinegar for 30 mins
⅓ cup sunflower and pumpkin seed
½ cucumber, sliced
1 large avocado, cubed
1 bag frozen edamame beans, defrosted
Slices of marinated tofu, cooked on the grill
Pickled sushi ginger
Sauce:
½ cup sushi seasoning (we like the Obento brand),
½ cup soy sauce,
1 tsp crushed garlic (or paste from a jar)
1 tsp finely grated ginger (or paste from a jar)
1 tablespoon tahini
1 tablespoons date paste
Couple drops of toasted sesame oil (makes a huge difference)
2 tablespoons lime juice
2 teaspoons chilli (paste, semi dried or flakes - up to you!)
Instructions
Put the rice and quinoa into your rice cooker and fill level of water to 3.5 cups. If you've no pressure cooker or if you're short on time use precooked bags of rice / quinoa or grab some you've already made from your freezer and defrost (good tip!) Otherwise cook in your favourite way.
Prepare your vegetables:
Pickle the red onion
Steam the broccoli, or microwave
Finely slice the cabbage
Stir fry the sliced capsicum, then dry toast the seeds in same pan
Slice the spring onions
Defrost / microwave edamame / peas
Dice the avocado
Grill the tofu
Mix in a jug all the sauce ingredients, adjust to your liking
When rice is cooked let everyone assemble their own bowls, top with the sauce.
Recipe by Plant Based Family Down Under at https://plantbasedfamilydownunder.com/2020/06/29/poke-bowls/