Vegan Poke Bowl with Smoked Tofu and Citrus Ponzu Dressing
This healthy bowl is loaded with fiber and flavor -- and boasts a zippy soy-based dressing that also works well as a marinade for chicken. It's great served chilled or at room temperature -- so pack It up for your next picnic or day at the beach! This recipe makes 2 bowls.
PREP TIME
10 minutes
COOK TIME
0 minutes
Ingredients
For the dressing:
1/4 cup soy sauce or tamari
Juice from 1 fresh orange
2 tablespoons mirin
1 tablespoon unseasoned rice wine vinegar
For the bowls:
2 cups cooked brown rice
1 8-ounce package of store-bought smoked tofu, cubed
1/2 cucumber, sliced
4 radishes, sliced
1 avocado, pitted, peeled and sliced
1/2 red or sweet onion, sliced
1 cup edamame beans
1/4 cup soy sauce or tamari
Juice from 1 fresh orange
2 tablespoons mirin
1 tablespoon unseasoned rice wine vinegar
For the bowls:
2 cups cooked brown rice
1 8-ounce package of store-bought smoked tofu, cubed
1/2 cucumber, sliced
4 radishes, sliced
1 avocado, pitted, peeled and sliced
1/2 red or sweet onion, sliced
1 cup edamame beans
Directions
Make the dressing: Combine all dressing ingredients in a lidded glass jar and shake vigorously to combine. Set aside until ready to use.
To assemble the bowls, place 1 cup rice each in the bottom of 2 serving bowls. Arrange remaining ingredients over rice, dividing equally. Drizzle with dressing right before serving.
To assemble the bowls, place 1 cup rice each in the bottom of 2 serving bowls. Arrange remaining ingredients over rice, dividing equally. Drizzle with dressing right before serving.
Looking for inspiration? Try these recipes:
Slow Cooker Creamy White Chicken Chili
Roasted Beetroot, Caramelized Onion and Feta Phyllo Tart
Mushroom Stroganoff
