Description
A fresh and nutritious vegan poke bowl with a creamy tahini dressing. Packed with colorful veggies, plant-based protein, and rich flavors.
Ingredients
- 1 cup cooked quinoa
- 1 cup edamame beans
- 1 medium avocado, sliced
- 1 small cucumber, diced
- 1 medium carrot, julienned
- 2 cups mixed greens
- 1/4 cup green onions, chopped
- 1/4 cup pickled ginger
- 1/4 cup sesame seeds
- 1/4 cup tahini
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 clove garlic, minced
- 2 tbsp water
Instructions
- Cook quinoa according to package instructions. Let it cool.
- Whisk tahini, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and water in a small bowl.
- Arrange quinoa, edamame, avocado, cucumber, carrot, and mixed greens in a bowl.
- Drizzle with tahini dressing.
- Top with pickled ginger, green onions, and sesame seeds.
- Serve immediately.
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- Add tofu or tempeh for extra protein.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: No-Cook
- Cuisine: Asian-Inspired