Nathalie Kemna shares her favorite summer recipe: vegan poké bowl! She got a lot of questions about her poké bowl on Instagram, so she thought it would be great to share her recipe – and so do we!
What do you need?
- Sushi rice
- Rice vinegar
- Agave sirop
- 1 mango
- 1 avocado
- Grated carrot
- Sweet corn
- Pickled ginger & black sesame seeds (optional)
- Soy sauce
- Tempeh (ready-made or you can marinate it yourself)
- Agave sirop
- Garlic powder
- Chili powder
- Lemon juice
How to make it:
I always start with the sushi rice since this takes the most time. You can follow the instructions on the sushi rice package. When the sushi rice is done I add 5 table spoons of rice vinegar, one table spoon of agave sirop and some salt.
When you have ready-to-eat tempeh you only have to bake it. I love the ready to eat tempeh from AH (here). When you want to marinate your tempeh yourself: cut the tempeh in little pieces and marinate it with ketjap, agave sirop, lemon juice, garlic powder, chilipowder and bake it in coconut oil or another oil of choice.
Meanwhile you cut the cucumber, avocado and mango and you grate the carrot.
Let your rice cool down, service it in your coconut bowls, add the veggies (cucumber, mango, corn, carrot, and avocado), the tempeh, pickled ginger and finish it off with some soy sauce and black sesame seeds. SO GOOD.
Did you make this recipe?
Share your picture on Instagram and tag @nathaliekemna and @plantahead.
Nathalie served her Vegan Poké Bowls in our big Sunset Bowls. Get yours here.