Delectable Hawaiian Vegetarian Poke Bowls with Quinoa & Island-Inspired Ahi Tuna Alternative
This delectable Hawaiian Vegetarian Poke Bowl recipe, packed with flavorful quinoa and a scrumptious island-inspired Ahi tuna alternative made from marinated tempeh, offers a healthy and satisfying plant-based meal. The perfect blend of flavors and textures make this dish an ideal choice for vegetarians looking to experience the tropics through their taste buds.
Allergens
Soy, Sesame
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 8 oz tempeh, thinly sliced
- 1/4 cup soy sauce (gluten
- free if necessary)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes
- 1 avocado, sliced
- 1 cup cucumber, thinly sliced
- 1 cup edamame, shelled and cooked
- 1 cup mixed salad greens
- 2 tablespoons sesame seeds, toasted
- Fresh cilantro leaves, for garnish
Instructions
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer, covered, until the quinoa is cooked through and fluffy, about 15 minutes. Set aside.
- In a shallow dish, whisk together soy sauce, rice vinegar, sesame oil, sugar, minced garlic, grated ginger, and red pepper flakes. Add sliced tempeh to the marinade, ensuring it is fully submerged. Marinate for at least 15 minutes, or up to an hour.
- Heat a large skillet over medium high heat. Cook marinated tempeh until browned and crispy on both sides, about 3 4 minutes per side. Remove from heat and let cool slightly before slicing into bite sized pieces.
Chef’s Insight
The balance of flavors in this Hawaiian Vegetarian Poke Bowl recipe comes from the interplay between salty soy sauce, tangy rice vinegar, and sweet sesame oil. The contrasting textures of quinoa, crunchy vegetables, and soft tempeh create a satisfying dining experience.
Notes
Feel free to customize this recipe with your favorite vegetables and proteins.