Vegan poke bowl featuring portobello mushrooms in a sesame soy marinade, baked to perfection and served with rice, veggies and a spicy mayo dressing.
Making a poke bowl at home is really so easy and fun to do.
A poke bowl is usually something that is served with fish, poke means ‘to slice or cut’ so it’s usually served with diced fish. However, lately I have been seeing tofu poke bowls and veg poke bowls showing up on menus more and more, which is just awesome.
We decided to make ours with marinated baked portobello mushrooms, and it’s the combination of ingredients plus the awesome dressing that really makes this meal stand out.
Ingredients For Vegetarian Poke Bowls
- The basting sauce consists of sesame oil, dark soy sauce, maple syrup, tomato paste, garlic powder, ground ginger and dried oregano and this is poured over sliced portobello mushrooms.
- The spicy mayo consists of toasted sesame oil, sriracha sauce, vegan mayonnaise and fresh lime juice.
- The veggies: You can really use any veggies you like! But we went with romaine lettuce, grated carrot, sliced cucumber, sliced radish, avocado and pickled ginger.
- The rice: Basmati rice is our regular fave because it cooks so quickly. But of course you can use any cooked rice that you happen to have on hand.
- Black sesame seeds and lime wedges: These are used as our garnish/decoration for our bowls making them look simply gorgeous.
How To Make Vegan Poke Bowls
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Make the basting sauce: Add sesame oil, dark soy sauce, maple syrup, tomato paste, garlic powder, ground ginger and dried oregano to a measuring jug and whisk together.
- Prepare the mushrooms. Add sliced portobello mushrooms to a bowl. Pour the basting sauce over the top and toss the mushrooms in the sauce so they’re well coated.
- Bake the mushrooms. Place the sliced mushrooms on a parchment lined baking tray and bake for 10 minutes, keeping an eye on them so they don’t dry out.
- Cook the rice. While the mushrooms are baking, cook your rice and prepare your salad ingredients.
- Prepare the spicy mayo. Add toasted sesame oil, sriracha sauce, vegan mayonnaise and fresh lime juice to a measuring jug and whisk them together.
- Assemble your bowls. Start with a bed of rice and then add lettuce, grated carrot, cucumber, radish, avocado, beets and mushroom slices. Top with pickled ginger, black sesame seeds and lime wedges. Drizzle with spicy mayo and serve.
Mix it up: Use any salad veggies you like to create variety.
Gluten-free: If you’d like this bowl to be entirely gluten-free then make sure you use a gluten-free soy sauce or switch it for tamari.
Save time: If you have leftover rice from another meal then you can save some time in making these bowls. Or get rice from a local restaurant.
If you have leftover ingredients, store them separately in the fridge and then assemble vegan poke bowls again when you’re ready.
The separate ingredients will keep for a few (3-4) days in the fridge.
More Delicious Vegan Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Poke Bowl
For the Basting Sauce:
For the Mushrooms:
- 6 Large Portobello Mushrooms
For the Rice:
- 4 cups Cooked Basmati Rice (1 ⅓ cups uncooked)
Spicy Mayo Dressing:
- 1 Tablespoon Toasted Sesame Oil
- 1 Tablespoon Sriracha Sauce
- ½ cup Vegan Mayonnaise (125g)
- 1 Tablespoon Fresh Lime Juice
For the Bowls:
- 1 Small Head Romaine Lettuce Chopped
- 1 Large Carrot Peeled and Grated
- 1 Small Cucumber Sliced
- 2 Radishes Sliced
- 1 Medium Avocado Peeled and Sliced
- ⅓ cup Pickled Beets (56g) Sliced
- Pickled Ginger
- Black Sesame Seeds
- Lime Wedges
- Preheat the oven to 400°F (200°C).
- Add the ingredients for the basting sauce to a measuring jug and mix together.
- Slice the mushrooms and add them to a bowl, pour over the basting sauce and toss them in the sauce until they’re well coated.
- Place the mushroom slices on a parchment lined baking tray and bake for 10 minutes, keeping an eye on them so they don’t over-cook or burn.
- While the mushrooms are baking, prepare your rice and veggies.
- Add the dressing ingredients to a measuring jug and whisk them together.
- When the mushrooms are cooked, assemble your bowls. Start with a bed of rice, then add lettuce, grated carrot, cucumber, radishes, avocado, beets and mushroom slices.
- Top with pickled ginger, black sesame seeds and lime wedges.
- Rice: If you have leftover rice from another meal then you can save time in preparing this recipe. Or get rice from a nearby restaurant to save time.
- Gluten-free: Switch the soy sauce for tamari or make sure to use a gluten-free soy sauce if you’d like this meal to be gluten-free.
- Storing: If you have leftover ingredients, store them separately in the fridge and then assemble bowls again when you’re ready. Leftover ingredients will keep for a few (3-4) days in the fridge.