Poke bowl

With sweet potato in sriracha vegan mayo, avocado, cucumber and seaweed salad

35
Minutes

2
Servings

741
Calories/Person

GLUTEN-FREE

SOY-FREE

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Ingredients

3 tbsp vinegar mix – prepared by Plant Prepped

2 tbsp sriracha mayo – prepared by Plant Prepped

  • 1 cup red quinoa and rice mix

    1 sweet potato

    200g cucumber

    1 avocado

  • ½ sheet of nori

    2 tbsp seaweed salad

    1 tbsp sesame oil

    ½ lemon

    1 green onion

Instructions

Make the rice and quinoa

  • – Preheat the oven to 425F

    – Rinse the rice and quinoa a few times, then combine with 2 cups of water, add salt and bring to a boil over medium-high heat, then cover, turn the heat down to low and cook for 20 minutes or until the grains are cooked. Once cooked, add the vinegar mix and stir, with a wooden spoon preferably.

Make the sweet potatoes

  • – Peel and chop the sweet potato into cubes, season with salt, pepper and add 1 tablespoon of oil. Place on a baking sheet lined with parchment paper and roast for 20 minutes or until the sweet potato is cooked.

Make the sauce

  • – Finely chop the white parts of the onion, and slice the green parts on an angle

    – Combine the white parts of the onion with the sesame oil and the juice of 1/2 of a lemon, add salt and mix.

Prepare the toppings

  • – Cut the cucumber into thin matchsticks

    – Chop the avocado into cubes

    – Cut the nori in half, then stack the 2 sheets together and cut on a diagonal, to get 4 triangles

Plate

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  • – Mix the sweet potato with sriracha vegan mayo

    – Divide the grains between 2 plates, top with the avocado, cucumber, sweet potatoes, green onion tops, nori, and top with the sauce and seaweed salad. Enjoy!

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