Vegan Poke Bowl
Recipe By: Norie Mori
2C brown rice, uncooked
2C frozen edamame in pod (1C without pod)
1 can Spiral Organic Chick Peas, drained
1Tbsp Spiral Tamari (Genuine/Organic)
2Tbsp Spiral Mirin
1Tbsp Spiral Japanese Sesame Oil
1 Lebanese cucumber, thinly sliced
4-5 radish, thinly sliced
1 carrot, shredded or julienned
1 avocado, halved, stone removed, peeled, and thinly sliced
½ red onion, thinly sliced
2Tbsp Spiral Crispy Nori Krinkles
4 tsp toasted sesame seeds
½C coriander leaf, roughly chopped (optional)
1. Cook brown rice according to package instructions. Keep warm.
2. Meanwhile, cook frozen edamame for 2-3 minutes in a pot of boiling water, drain and press the beans out of the pod, and set aside (sprinkle salt if needed). In a saucepan or small frying pan, heat, and sesame oil, add drained chick peas, stir until the sauce has thickened.
3. Combine the miso sauce ingredients in a small bow.
4. Divide the rice between 4 bowls. Arrange the toppings on the rice, with the miso sauce mixture in the centre. Garnish with nori krinkles on the miso sauce, sesame seeds, place a coriander leaf in the centre (optional) and serve. Don’t forget to mix well before eating!