Vegetarian Poke Bowl
Traditional Hawaiian poke bowls are created using raw fish, however, this vegetable-based version of the dish provides delicious poke flavours suitable for vegetarians.
- Preparation Time15 mins
- Cooking Time25 mins
- 200 g sushi or jasmine rice
- 12 small carrots
- ½ pumpkin or butternut squash
- 2 tbsp. olive oil
- ½ pineapple
- 3-4 tbsp. Kikkoman Poke Sauce
- 50 g pea shoots
- 2-3 handfuls lettuce
- 4 tbsp. pumpkin seeds
- Fresh mint
Cook the rice according to the method on the pack. Leave to cool for a while, then divide into 4 bowls.
Put the diced pumpkin or butternut squash and whole carrots into an ovenproof dish. Pour over olive oil, season with salt and pepper and bake for 25 minutes at 180°C. After baking, mix with Kikkoman Poke Sauce and pumpkin seeds.
Peel and dice the pineapple.
Place the pineapple, pea shoots, lamb’s lettuce, carrots and pumpkin on top of the rice in each bowl. Garnish with fresh mint and serve with extra Kikkoman Poke Sauce on the side.
Like poke bowls? Learn more about them in our guide to poke