Home Women’s Diet Vegan Poke Bowl with Tofu, Watermelon, and Quinoa

Vegan Poke Bowl with Tofu, Watermelon, and Quinoa

19 August 2022 3 years ago161 Views

You can make the best ever vegan poke bowl recipe with juicy, pink cubes of watermelon, savory marinated tofu, quinoa, and crisp veggies! This flavor-packed Vegan Poke Bowl with Watermelon, Quinoa and Tofu is packed with protein, fiber, vitamins, and minerals, making it great for a healthy, satisfying meal, meal prep, and even entertaining. Just create all of the components, then let everyone create their own bowl the way the like it. In this fresh and light recipe, soy marinated tofu cubes, ginger-spiced watermelon squares, crispy cooked quinoa, and fresh veggies come together to create a gluten-free, delicious, and healthy plant-based bowl you won’t be able to resist.

The poke bowl calorie level is light, too, with only 320 calories for a whole meal-sized bowl.

What is a poke bowl?

A poke bowl is a classic Hawaiian-inspired dish featuring raw fish, with fresh, crisp veggie additions and rice, and it’s a very hot trend now. But did you know that you can skip the fish and make a completely plant-based version of “poke”, starring pink cubes of watermelon? Yes! That’s the beauty of this easy, delicious vegan poke bowl recipe.

Vegan Poke Bowl Ingredients

This light and lovely recipe features the following ingredients:

Tofu
Watermelon
Quinoa
Salad greens
Radishes
Bell peppers
Green onions
Ginger
Jalapeno
Cilantro
Mint
Lime juice
Agave syrup
Sesame oil
Soy sauce
Rice vinegar

Vegan Poke Bowl with Tofu, Watermelon, and Quinoa

(5 votes, average: 5.00 out of 5)
Loading...

5 from 5 reviews

Author: The Plant-Powered Dietitian
Total Time: 1 hour 25 minutes
Yield: 4 servings
Diet: Vegan

Print Recipe Pin Recipe

Description

Create your own vegan poke bowl recipe with delicious, juicy, pink cubes of watermelon, marinated tofu, quinoa, and crunchy veggies.

Ingredients

Marinated Tofu:

2 tablespoons soy sauce, gluten-free
1 tablespoon sesame oil
2 tablespoons fresh lime juice
1 teaspoon agave syrup
1 14-ounce package firm tofu, drained, cubed

Poke Watermelon:

2 tablespoons lime juice
1 teaspoon agave syrup
1 teaspoon rice vinegar
1 teaspoon soy sauce, gluten-free
1 teaspoon sriracha sauce
1 teaspoon fresh grated ginger
½ small jalapeno, finely diced
4 cups cubed fresh watermelon

Salad:

2 cups cooked quinoa, chilled
4 cups salad greens, chopped
4 radishes, finely sliced
1 bell pepper, thinly sliced
2 green onions, sliced
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint

Poke Vinaigrette:

3 tablespoons reserved poke watermelon marinade
2 tablespoons reserved tofu marinade
1 tablespoon sesame oil

Instructions

Make marinated tofu by adding soy sauce, sesame oil, lemon juice, and agave syrup to the bottom of a 2-cup flat dish.
Mix to combine. Add cubes of tofu, mix gently, cover, and chill for about 1 hour, turning tofu to marinate evenly once during this period.
Make poke watermelon by adding lime juice, agave syrup, soy sauce, sriracha sauce, ginger, and jalapeno into the bottom of a one-quart, flat dish. Mix well to combine. Add watermelon cubes, mix gently, cover, and chill for about 1 hour, turning watermelon to marinate evenly once during this period.
While tofu and watermelon are marinating, prepare salad ingredients.
When tofu and watermelon are done marinating, remove from marinate, reserving liquid.
Make a vinaigrette by whisking together 3 tablespoons reserved poke watermelon marinade, 2 tablespoons reserved tofu marinade, and 1 tablespoon sesame oil together in a small dish.
Assemble each of 4 bowls as follows:
• Line each bowl with 1 cup lettuce
• Arrange 1 cup of the drained poke watermelon
• Arrange ¼ of the drained tofu
• Arrange ½ cup cooked, chilled quinoa
• Arrange 1 sliced radish
• Arrange ¼ of the sliced bell pepper
• Drizzle 1 ½ tablespoons vinaigrette over the top of each bowl.
• Sprinkle with ¼ of the green onions, mint, and cilantro.
Serve immediately.

Prep Time: 25 minutes
Category: Entree
Cuisine: American