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Poke Bowl

Vegan Poke Bowl with marinated sweet potato and eggplant

Prep Time 20 mins
Cook Time 45 mins
Servings 2 Portionen


  • 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


  • 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


  • 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.