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    Home » Entrees

    Vegan Poke Bowl

    Published: Sep 10, 2022 Updated: Sep 10, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Poke Bowl

    Vegan poke bowl featuring portobello mushrooms in a sesame soy marinade, baked to perfection and served with rice, veggies and a spicy mayo dressing.

    Black bowl with veggies, rice and salad.

    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.

    You’ll also love our vegan buddha bowl and vegan burrito bowl.

    Black bowl filled with rice, salad and veggies and a drizzled dressing.

    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.
    Black bowl with salad and rice and mushrooms, drizzled with a creamy dressing.

    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.
    Basting sauce ingredients added to measuring jug and whisked 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.
    Sliced portobello mushrooms and basting sauce in a mixing bowl.
    • 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.
    Marinated mushrooms on a parchment lined baking sheet before and after baking.
    • 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.
    Ingredients for a spicy mayo added to measuring jug and whisked.
    • 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.
    Assembling vegan poke bowls.

    Chef’s Tips

    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.

    Black bowl filled with mushrooms, salad veggies and rice and drizzled with a creamy dressing.

    Storing Tips

    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.

    Close up of a black bowl filled with rice and veggies and a drizzled dressing.

    More Delicious Vegan Recipes

    • Vegan Ramen
    • Vegan Paella
    • Eggplant Tofu
    • Vegan Pho

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan poke bowl drizzled with spicy mayo.

    Vegan Poke Bowl

    Vegan poke bowl featuring portobello mushrooms in a sesame soy marinade, baked to perfection and served with rice, veggies and spicy mayo.
    5 from 12 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 675kcal
    Author: Alison Andrews

    Ingredients

    For the Basting Sauce:

    • 2 Tablespoons Sesame Oil
    • 2 Tablespoons Dark Soy Sauce
    • 2 Tablespoons Maple Syrup
    • 2 Tablespoons Tomato Paste
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Ground Ginger
    • 1 teaspoon Dried Oregano

    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
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    1. 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.
    2. 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.
    3. 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.

    Nutrition

    Serving: 1Bowl | Calories: 675kcal | Carbohydrates: 75g | Protein: 12g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Sodium: 882mg | Potassium: 1433mg | Fiber: 11g | Sugar: 15g | Vitamin A: 16881IU | Vitamin C: 20mg | Calcium: 117mg | Iron: 4mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Shelly says

      September 20, 2022 at 8:14 pm

      I made this for dinner and it was awesome!5 stars

      Reply
      • Alison Andrews says

        September 21, 2022 at 11:08 am

        Awesome! Thanks Shelly!

        Reply
    2. Troy says

      September 11, 2022 at 9:51 pm

      Wowowow 5:star! I made as written, only substitution was kraut roasted garlic for the pickled ginger. If you could find this dish in a restaurant it would be a $30 plate. Absolutely phenomenal. Thank you so much for the recipe.5 stars

      Reply
      • Alison Andrews says

        September 15, 2022 at 10:28 am

        Thanks so much for the amazing review Troy! Much appreciated!

        Reply
    3. Patricia says

      September 11, 2022 at 11:14 am

      Is the tomato paste a must? I am allergic to tomatoes. Thank you

      Reply
      • Alison Andrews says

        September 15, 2022 at 10:20 am

        You can leave it out! 🙂

        Reply
    4. Loretta says

      April 27, 2022 at 3:07 am

      This was delicious! My husband said he could happily eat it everyday. Thanks so much for the recipe!5 stars

      Reply
      • Alison Andrews says

        April 28, 2022 at 9:35 am

        Awesome! Thanks so much Loretta!

        Reply
    5. Chantel says

      October 03, 2021 at 8:15 am

      This was really tasty! I used brown rice and the pre-made sriracha mayo. Thanks for all your amazing recipes.5 stars

      Reply
      • Alison Andrews says

        October 03, 2021 at 11:35 am

        Awesome! So happy you enjoyed it!

        Reply
    6. Angelika says

      November 01, 2020 at 11:24 am

      Real nice ! 🙂5 stars

      Reply
      • Alison Andrews says

        November 02, 2020 at 12:25 pm

        Thanks Angelika!

        Reply
    7. Yvette says

      July 22, 2020 at 7:49 pm

      Made this with extra firm tofu instead to accommodate my mushroom-phobic daughter. The flavours were so good together, all bowls scraped clean in minutes!

      Reply
      • Alison Andrews says

        July 23, 2020 at 9:08 am

        Wonderful! Thanks for sharing Yvette!

        Reply
    8. Anna says

      July 15, 2020 at 4:33 pm

      Mushrooms are my absolute favourite food! Thanks for this delicious recipe to make them ever more mouthwateringly tasty!5 stars

      Reply
      • Alison Andrews says

        July 16, 2020 at 10:40 am

        Thanks Anna! 🙂

        Reply
    9. Mindy says

      July 12, 2020 at 2:59 am

      Thank you for creating this amazing recipe. My husband’s been wanting portobello burgers and I just didn’t know what to season them with and now I know. I will be making burgers with your marinade recipe. This isn’t the first of your recipes that I’ve used. We use many! Finally made the feta last weekend after buying agar agar powder probably a year ago. Delicious! Even for my full fat Greek feta eating hubby!5 stars

      Reply
      • Alison Andrews says

        July 13, 2020 at 10:35 am

        Awesome! So glad you’re enjoying the recipes Mindy!

        Reply

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