Making Thyme for Health · by Sarah Rotavera
Vegan Poke Bowls
NUTRITION · PER SERVING30M COOK
CAL 31%·PRO 38%
CARBS 98G62% OF CAL
12G FIBER75G OTHER10G TOTAL SUGAR
FAT 24G35% OF CAL
3G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based poke bowl with marinated tofu, beets, cucumber, and avocado over brown rice. Umami-rich and satisfying, a modern vegetarian take on a Japanese classic.
mainjapanesebowltofudairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup pickled beets
- 8 ounces pickled mushrooms (see recipe below)
- 1 large cucumber (seeded and diced)
- 4 cups cooked brown rice
- 2 avocados (pitted and sliced)
- 8 ounces seasoned tofu (sliced lengthwise into 12 pieces)
- 6 ounces pickled ginger
- 4 tablespoons tamari
- juice of 1 lemon
- 8 ounces mushrooms
- 1 tablespoon olive oil
- 1/4 cup diced onion
- 1 large garlic clove (minced)
- 1/4 cup white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon oregano
- 1/4 teaspoon mustard powder
At a glance
PER SERVING · TIME 30M
CAL 31%·PRO 38%
CARBS 98G62% OF CAL
12G FIBER75G OTHER10G TOTAL SUGAR
FAT 24G35% OF CAL
3G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 3099mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 957mg
- Calcium
- 275mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 3099MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.