Vegan Poke Bowl with Tofu, Watermelon, and Quinoa

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August 19, 2022

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You can also make the very best ever vegan poke bowl recipe with juicy, pink cubes of watermelon, savory marinated tofu, quinoa, and crisp veggies! This flavor-packed Vegan Poke Bowl with Watermelon, Quinoa and Tofu is filled with protein, fiber, nutritional vitamins, and minerals, making it nice for a wholesome, satisfying meal, meal prep, and even entertaining. Simply create all the elements, then let everybody create their very own bowl the best way the prefer it. On this contemporary and light-weight recipe, soy marinated tofu cubes, ginger-spiced watermelon squares, crispy cooked quinoa, and contemporary veggies come collectively to create a gluten-free, scrumptious, and wholesome plant-based bowl you received’t have the option to withstand. The poke bowl calorie degree is mild, too, with solely 320 energy for an entire meal-sized bowl.

What’s a poke bowl?

A poke bowl is a basic Hawaiian-inspired dish that includes uncooked fish, with contemporary, crisp veggie additions and rice, and it’s a very popular pattern now. However do you know that you could skip the fish and make a totally plant-based model of “poke”, starring pink cubes of watermelon? Sure! That’s the great thing about this straightforward, scrumptious vegan poke bowl recipe.

Vegan Poke Bowl Components

This mild and beautiful recipe options the next components:

Tofu
Watermelon
Quinoa
Salad greens
Radishes
Bell peppers
Inexperienced onions
Ginger
Jalapeno
Cilantro
Mint
Lime juice
Agave syrup
Sesame oil
Soy sauce
Rice vinegar

Description

Create your individual vegan poke bowl recipe with scrumptious, juicy, pink cubes of watermelon, marinated tofu, quinoa, and crunchy veggies.

Marinated Tofu:

Poke Watermelon:

2 tablespoons lime juice
1 teaspoon agave syrup
1 teaspoon rice vinegar
1 teaspoon soy sauce, gluten-free
1 teaspoon sriracha sauce
1 teaspoon contemporary grated ginger
½ small jalapeno, finely diced
4 cups cubed contemporary watermelon

Salad:

2 cups cooked quinoa, chilled
4 cups salad greens, chopped
4 radishes, finely sliced
1 bell pepper, thinly sliced
2 inexperienced onions, sliced
2 tablespoons chopped contemporary cilantro
1 tablespoon chopped contemporary mint

Poke French dressing:

3 tablespoons reserved poke watermelon marinade
2 tablespoons reserved tofu marinade
1 tablespoon sesame oil

Make marinated tofu by including soy sauce, sesame oil, lemon juice, and agave syrup to the underside of a 2-cup flat dish. Combine to mix. Add cubes of tofu, combine gently, cowl, and chill for about 1 hour, turning tofu to marinate evenly as soon as throughout this era.
Make poke watermelon by including lime juice, agave syrup, soy sauce, sriracha sauce, ginger, and jalapeno into the underside of a one-quart, flat dish. Combine properly to mix. Add watermelon cubes, combine gently, cowl, and chill for about 1 hour, turning watermelon to marinate evenly as soon as throughout this era.
Whereas tofu and watermelon are marinating, put together salad components.
When tofu and watermelon are finished marinating, take away from marinate, reserving liquid.
Make a French dressing by whisking collectively 3 tablespoons reserved poke watermelon marinade, 2 tablespoons reserved tofu marinade, and 1 tablespoon sesame oil collectively in a small dish.
Assemble every of 4 bowls as follows:
• Line every bowl with 1 cup lettuce
• Prepare 1 cup of the drained poke watermelon
• Prepare ¼ of the drained tofu
• Prepare ½ cup cooked, chilled quinoa
• Prepare 1 sliced radish
• Prepare ¼ of the sliced bell pepper
• Drizzle 1 ½ tablespoons French dressing excessive of every bowl.
• Sprinkle with ¼ of the inexperienced onions, mint, and cilantro.
Serve instantly.

Prep Time: 25 minutes
Class: Entree
Delicacies: American