Vegan poke bowls

Vegan Poke Bowl

  • Author: Alison Andrews
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Vegan


This vegan poke bowl features portobello mushrooms in a sesame soy marinade, baked to perfection. Served with rice, veggies and a spicy mayo dressing.


For the Basting Sauce:

  • 2 Tbsp Sesame Oil
  • 2 Tbsp Dark Soy Sauce*
  • 2 Tbsp Maple Syrup
  • 2 Tbsp Tomato Paste
  • 1 tsp Garlic Powder
  • 1 tsp Ground Ginger
  • 1 tsp Dried Oregano

For the Mushrooms:

  • 6 Portobello Mushrooms

For the Rice:

  • 4 cups Cooked Basmati Rice (1 and 1/3 cups uncooked)

Spicy Mayo Dressing:

For the Bowls:

  • 1 Small Head Romain Lettuce (Chopped)
  • 1 Large Carrot (Peeled and Grated)
  • 1 Small Cucumber (Sliced)
  • 2 Radishes (Sliced)
  • 1 Avocado (Peeled and Sliced)
  • 1/3 cup (56g) Pickled Beets (Sliced)
  • Pickled Ginger
  • Black Sesame Seeds
  • Lime Wedges


  1. Preheat the oven to 400°F (200°C).
  2. Add the ingredients for the basting sauce to a measuring jug and mix together.
  3. 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.
  4. 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.
  5. While the mushrooms are baking, prepare your rice and veggies.
  6. Add the dressing ingredients to a measuring jug and whisk them together.
  7. 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.
  8. Top with pickled ginger, black sesame seeds and lime wedges.


*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.

*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.

*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 days in the fridge.

  • Category: Entree, Savory, Gluten-Free
  • Method: Bake
  • Cuisine: Vegan


  • Serving Size: 1 Bowl (of 4)
  • Calories: 604
  • Sugar: 16.1g
  • Sodium: 733mg
  • Fat: 35.3g
  • Saturated Fat: 3.9g
  • Carbohydrates: 66.8g
  • Fiber: 7.9g
  • Protein: 7.5g

Keywords: vegan poke bowls