Craving a fresh, colorful, and nutrient-packed dish? This Vibrant Vegan Poke Bowl with Marinated Tempeh and Avocado is the ultimate fusion of bold flavors and wholesome ingredients. Traditionally inspired by Hawaiian poke bowls, this plant-based version swaps raw fish for marinated tempeh, paired with creamy avocado, crisp veggies, and fluffy rice. It’s a satisfying, protein-rich meal that’s as beautiful as it is delicious.
Whether you’re meal-prepping or making a quick dinner, this poke bowl will quickly become a favorite in your weekly rotation.
Why You’ll Love This Recipe
- Bursting with Flavor: Marinated tempeh brings a savory, umami-packed twist.
- Nutrient-Dense: Packed with plant-based protein, healthy fats, and fresh veggies.
- Customizable: Easily adapt the ingredients to suit your taste or what you have on hand.
- Quick and Easy: Ready in under 40 minutes, perfect for busy weeknights.
Ingredients
For the Marinated Tempeh:
- 1 block (8 oz) tempeh, cubed
- 1/4 cup soy sauce or tamari (for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon grated ginger
- 1 clove garlic, minced
For the Bowl Base:
- 2 cups cooked sushi rice, brown rice, or quinoa
- 1 teaspoon rice vinegar (optional, for seasoned rice)
For the Toppings:
- 1 avocado, sliced
- 1/2 cup cucumber, julienned
- 1/2 cup shredded carrots
- 1/4 cup edamame, shelled and cooked
- 1/4 cup red cabbage, shredded
- 2 tablespoons green onions, sliced
- 1 tablespoon sesame seeds
For the Spicy Mayo (Optional):
- 1/4 cup vegan mayo
- 1 teaspoon sriracha (or more, to taste)
- 1 teaspoon lime juice
Ingredient Breakdown
Tempeh
Tempeh’s hearty texture and ability to soak up marinades make it the perfect plant-based alternative for this poke bowl.
Rice
The traditional base for poke bowls, sushi rice provides a slightly sticky texture that pairs beautifully with the toppings. Quinoa or brown rice work as great substitutes.
Fresh Veggies
The combination of crunchy carrots, refreshing cucumber, and nutrient-rich cabbage makes this bowl vibrant and nourishing.
Spicy Mayo
Optional but highly recommended for a creamy, tangy, and spicy drizzle that ties all the flavors together.
Instructions
Step 1: Marinate the Tempeh
- In a bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic.
- Add the tempeh cubes, tossing to coat evenly. Let marinate for 20 minutes, stirring occasionally.
Step 2: Cook the Tempeh
- Heat a nonstick skillet over medium heat.
- Add the marinated tempeh (reserve the extra marinade).
- Cook for 4-5 minutes per side, until golden and slightly caramelized. Pour in the reserved marinade and cook for an additional 1-2 minutes, until the tempeh absorbs the sauce.
Step 3: Prepare the Rice
- While the tempeh is cooking, prepare your rice according to package instructions.
- If desired, mix in rice vinegar for lightly seasoned sushi rice.
Step 4: Assemble the Bowls
- Divide the rice among serving bowls.
- Top with cooked tempeh, avocado slices, cucumber, carrots, edamame, red cabbage, and green onions.
- Sprinkle with sesame seeds for garnish.
Step 5: Add the Spicy Mayo (Optional)
- In a small bowl, mix vegan mayo, sriracha, and lime juice.
- Drizzle over the bowls before serving, or serve on the side.
Picture Gallery
Tips and Variations
- Add More Protein: Boost the bowl’s protein content with extra edamame, chickpeas, or hemp seeds.
- Switch the Base: Try cauliflower rice or leafy greens for a low-carb version.
- Make It Oil-Free: Omit sesame oil and use water or vegetable broth to cook the tempeh.
- Add Fruits: Sliced mango or pineapple adds a sweet and tangy element that pairs beautifully with the savory flavors.
- Storage Tip: Keep all components stored separately in the fridge for up to 3 days. Assemble just before eating for maximum freshness.
Nutritional Information (Per Serving)
- Calories: 420
- Protein: 18g
- Carbohydrates: 48g
- Fat: 16g
- Fiber: 8g
- Vitamin C: 35% of the daily value
- Iron: 20% of the daily value
This poke bowl offers a well-balanced combination of macronutrients and a variety of vitamins and minerals to fuel your day.
Conclusion
This Vibrant Vegan Poke Bowl with Marinated Tempeh and Avocado is the perfect balance of fresh flavors, vibrant colors, and satisfying textures. Whether you’re a poke bowl enthusiast or new to the concept, this plant-based version is guaranteed to impress.
Try it out and let us know your favorite toppings or creative twists! Share your thoughts in the comments or tag us on social media with your colorful creations—we’d love to see your masterpiece!
Frequently Asked Questions
1. Can I use tofu instead of tempeh?
Absolutely! Firm tofu works wonderfully in this recipe. Press it to remove excess water before marinating.
2. How do I make this gluten-free?
Use tamari instead of soy sauce and double-check that all other ingredients, such as vegan mayo, are certified gluten-free.
3. Can I make this bowl ahead of time?
Yes! Prepare all the components ahead of time and store them separately. Assemble the bowl just before serving to keep everything fresh.
4. What other vegetables can I use?
Feel free to include snap peas, radishes, or leafy greens like spinach or arugula for more variety.
5. Is there a substitute for avocado?
If you’re out of avocado or don’t prefer it, try using guacamole or silken tofu for a creamy texture.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.