This scrumptious edamame poke bowl recipe takes about 10-Quarter-hour to cook dinner utilizing edamame, sushi rice or brief grain rice, sauces in addition to quite a lot of greens to your poke bowl! It’s a fast and engaging!

This edamame poke bowl is excessive in protein with budget-friendly components and excellent for meal prep because it serves 4 (however you can also make 5 for those who’d like!) Be at liberty to customise your poke bowl nevertheless you need based mostly on the components you’ve got!

Recipe for Edamame Poke Bowl

In case you ever have frozen edamame or a can of edamame beans sitting in your cabinet for a very long time, this poke bowl recipe is ideal to make with it.

This recipe is really easy to make, all you should do is cook dinner your rice, and whereas the rice is cooking, put together the opposite components so as to add to the poke bowl!

As soon as your greens are ready and rice is cooked, merely season the rice with rice vinegar, salt and sugar after which assemble the poke bowl, and voila! If you’re meal prepping poke bowls, I at all times advocate preserving the rice individually in order that when able to assemble, you warmth the rice up after which high your rice together with your poke bowl components.

Substances

• Edamame
• Sushi rice / brief grain rice
• Rice Vinegar
• Salt
• Sugar
• Tofu (extra-firm)
• Sesame oil
• Soy Sauce
• Carrots
• Cucumber
• Purple Cabbage
• Avocado
• Sesame Seeds

This edamame poke bowl is vegan, vegetarian, and may be made gluten-free, soy-free, nut-free.

How To Make Poke Bowls (Edamame)

To start out making your poke bowls with edamame, first cook dinner your rice in a rice cooker or pot (in line with directions on bundle). Whereas rice is cooking, put together the remainder of your poke bowl components.

If you need further protein, I extremely advocate including seasoned tofu! Put together your tofu by reducing it into small cubes. Add tofu right into a container or bowl and blend in round 1 tbsp soy sauce, 1 tbsp rice vinegar and 1/2 tbsp sesame oil. Be at liberty so as to add extra sauce, if wanted. Let this sit whereas getting ready the greens.

Put together the greens by reducing them to your desire – I wish to julienne the carrots (or lower into very skinny, lengthy slices), lower the cucumber into skinny quartered moon shapes, and thinly shred the cabbage.

In case you have your personal poke bowl sauce, you’ll be able to skip this selfmade sriracha sauce: in a small bowl, combine unsweetened non-dairy yogurt (or vegan mayo) and sriracha with a pinch of salt or garlic salt to make your personal creamy sriracha sauce (non-compulsory).

As soon as rice is cooked, take 3 cups of cooked heat sushi rice and blend with 3 tbsp of rice vinegar, 1/2 tsp salt and 1 tsp sugar.

Assemble your poke bowls: add round 1/4 of the ready sushi rice right into a bowl, together with round 1/4 of every of the ready greens, 1/4 of the marinated tofu, and about 1/2 cup of edamame in every bowl. High with avocado slices (non-compulsory), drizzle together with your poke bowl sauce (like my selfmade creamy sriracha sauce) and sprinkle on some sesame seeds.

To complete, drizzle on some soy sauce (non-compulsory to style), and serve with roasted seaweed or nori sheets and/or pickled ginger, if desired! Take pleasure in!

Watch me make this recipe on YouTube right here.

• 1 Rice Cooker or pot for cooking rice

• 1 Spatula or rice paddle for mixing rice

• 1 Measuring utensils & cups

• 1 Vegetable Peeler

• 1 Knife

• 1 Chopping Board

• 1 Small bowl for mixing sriracha mayo sauce (non-compulsory)

• 2 cups edamame shelled
• 3 cups sushi rice cooked, or brief grain rice
• 3 tbsp rice vinegar for rice
• 1/2 tsp salt for rice
• 1 tsp sugar for rice
• 1 block tofu further agency, lower into small cubes
• 1/2 tbsp sesame oil extra to style
• 1 tbsp soy sauce extra to style
• 1 tbsp rice vinegar extra to style
• 2 medium carrots julienned
• 1/2 cucumber lower into half moon or quartered moon slices or your desire
• 2 cups pink cabbage shredded
• 1 avocado lower into small items or sliced thinly (non-compulsory)
• 2 tsp sesame seeds
• Soy sauce to style
• nori sheets or Roasted seaweed for serving (non-compulsory)
• Pickled ginger non-compulsory, for serving

• To start out making your poke bowl with edamame, first cook dinner your rice in a rice cooker or pot (in line with directions on bundle). Whereas rice is cooking, put together the remainder of your poke bowl components.

• If you need further protein, I extremely advocate including seasoned tofu! Put together your tofu by reducing it into small cubes. Add tofu right into a container or bowl and blend in round 1 tbsp soy sauce, 1 tbsp rice vinegar and 1/2 tbsp sesame oil. Be at liberty so as to add extra sauce, if wanted. Let this sit whereas getting ready the greens.

• Put together the greens by reducing them to your desire – I wish to julienne the carrots (or lower into very skinny, lengthy slices), lower the cucumber into skinny quartered moon shapes, and thinly shred the cabbage.

• In case you have your personal poke bowl sauce, you’ll be able to skip this selfmade sriracha sauce: in a small bowl, combine unsweetened non-dairy yogurt (or vegan mayo) and sriracha with a pinch of salt or garlic salt to make your personal creamy sriracha sauce (non-compulsory).

• As soon as rice is cooked, take 3 cups of cooked heat sushi rice and blend with 3 tbsp of rice vinegar, 1/2 tsp salt and 1 tsp sugar.

• Assemble your poke bowls: add round 1/4 of the ready sushi rice right into a bowl, together with round 1/4 of every of the ready greens, 1/4 of the marinated tofu, and about 1/2 cup of edamame in every bowl. High with avocado slices (non-compulsory), drizzle together with your poke bowl sauce (like my selfmade creamy sriracha sauce) and sprinkle on some sesame seeds.

• To complete, drizzle on some soy sauce (non-compulsory to style), and serve with roasted seaweed or nori sheets and/or pickled ginger, if desired! Take pleasure in!

If you’re meal prepping this, hold the rice individually from the remainder of the components so if you end up able to eat, warmth the rice up first after which add the remainder of the contemporary greens, tofu, and so on. on high. Retailer all components within the fridge for as much as 4 days.

Energy: 804kcal | Carbohydrates: 136g | Protein: 28g | Fats: 17g | Saturated Fats: 2g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 7g | Trans Fats: 0.01g | Sodium: 657mg | Potassium: 1112mg | Fiber: 14g | Sugar: 8g | Vitamin A: 5692IU | Vitamin C: 38mg | Calcium: 148mg | Iron: 6mg

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