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Lately my go-to food is definitely everything Asian. And my vegan poke bowl fits just right there. It is packed with Asian flavors, fills your empty stomach and tastes just fresh and healthy. It is also ideal for #mealprep or #leftovermakeover. All components can be prepared in advance and then put together according to your mood. Therefore, the poke bowl is also great for leftovers.
Vegan Poke Bowl with marinated sweet potato and eggplant
Ingredients (makes 2-3 servings):
- 1 sweet potato, diced
- 1 eggplant, diced
- 1/2 avocado, thinly sliced
- 1 pak choi, blanched and cut in quarters
- 2 radish, thinly sliced
- 1 cucumber, thin shaves
- 10 snow peas, blanched and chopped
- 1 spring onion, chopped
- 1 green chili, chopped
- 2.5 cups rice, boiled
- Optional: nuts, peanuts or sesame seeds
- Marinade:
- 1/2 lemon, juice and zests
- 1 tsp tomato paste
- 1 tbsp peanut or sesame oil
- 1/4 tsp brown sugar
- 1/4 tsp ground cumin
- 2 tbsp soy sauce
- 2 garlic gloves, finely chopped
- Salt and pepper
Instructions:
- Preheat the oven to 200 degrees top / bottom heat.
- For the marinade, combine all the ingredients in a bowl and set aside.
- Spread the diced eggplants and sweet potatoes on a baking sheet lined with baking paper. Drizzle with oil and bake in the oven for 25 minutes until crispy.
- In the meantime, cook the rice according to the instructions on the packet.
- Blanch the pak choi and snow peas.
- Wash and dice the remaining vegetables or bring them into the desired shape. Tip: I recommend different shapes such as thin lengthway slices, cubes, slices, etc. This not only looks pretty, but also gives a different mouth feel and taste experience.
- When the eggplants and sweet potatoes are crispy, add 2-3 tablespoons of marinade. Serve the rest of the marinade with the poke bowl.
- Put 3-4 tablespoons of rice per person in a bowl. Then add the sliced vegetables as well as the marinated sweet potato and aubergine and garnish with spring onions, chilli and nuts or sesame seeds.
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💕 Cat 💕
Vegan Poke Bowl with marinated sweet potato and eggplant
Ingredients
- 1 sweet potato diced
- 1 eggplant diced
- 1/2 avocado thinly sliced
- 1 pak choi blanched and cut in quarters
- 2 radish thinly sliced
- 1 cucumber thin shaves
- 10 snow peas blanched and chopped
- 1 spring onion chopped
- 1 green chili chopped
- 2.5 cups rice boiled
- Optional: peanuts or sesame seeds
Marinade
- 1/2 lemon juice and zests
- 1 tsp tomato paste
- 1 tbsp peanut or sesame oil
- 1/4 tsp brown sugar
- 1/4 tsp ground cumin
- 2 tbsp soy sauce
- 2 garlic gloves finely chopped
- Salt and pepper
Instructions
- Preheat the oven to 200 degrees top / bottom heat.
- For the marinade, combine all the ingredients in a bowl and set aside.
- Spread the diced eggplants and sweet potatoes on a baking sheet lined with baking paper. Drizzle with oil and bake in the oven for 25 minutes until crispy.
- In the meantime, cook the rice according to the instructions on the packet.
- Blanch the pak choi and snow peas.
- Wash and dice the remaining vegetables or bring them into the desired shape. Tip: I recommend different shapes such as thin lengthway slices, cubes, slices, etc. This not only looks pretty, but also gives a different mouth feel and taste experience.
- When the eggplants and sweet potatoes are crispy, add 2-3 tablespoons of marinade. Serve the rest of the marinade with the poke bowl.
- Put 3-4 tablespoons of rice per person in a bowl. Then add the sliced vegetables as well as the marinated sweet potato and aubergine and garnish with spring onions, chilli and nuts or sesame seeds.