Veggie Poke Bowl with Pineapple Salsa – A Flavorful Hawaiian Vegetarian Dinner
Discover a mouthwatering vegetarian poke bowl with pineapple salsa that is perfect for a quick and healthy Hawaiian-inspired dinner. This easy-to-make dish features tender jasmine rice, protein-packed quinoa, and refreshing pineapple salsa, making it a feast for both your eyes and palate.
Allergens
Soy (in soy sauce and tamari), coconut (in coconut sugar)
Ingredients
- 1. 2 cups uncooked jasmine rice 2. 1 cup quinoa, rinsed and drained 3. 2 cups water 4. Salt, to taste 5. 1 large pineapple, peeled, cored, and chopped 6. 1 red bell pepper, finely diced 7. 1/2 cup cilantro leaves, chopped 8. 1/2 cup green onions, thinly sliced 9. 1/4 cup rice vinegar 10. 3 tablespoons coconut sugar 11. 2 tablespoons soy sauce (or tamari for a gluten
- free option) 12. 1 tablespoon sesame oil 13. 1 teaspoon sriracha, or to taste 14. 1 avocado, sliced 15. 1/2 cup edamame, shelled and cooked
Instructions
- In a medium saucepan, combine the rice and quinoa with water. Bring to a boil, then reduce heat and simmer until all liquid is absorbed, about 20 minutes. Season with salt, fluff with a fork, and set aside.
- While the rice mixture cools, prepare the pineapple salsa by combining pineapple, red bell pepper, cilantro, and green onions in a bowl. In a separate small bowl, whisk together rice vinegar, coconut sugar, soy sauce, sesame oil, and sriracha to create the dressing. Pour this over the fruit mixture, toss gently, and set aside to marinate for at least 10 minutes.
- To assemble the bowls, divide the cooled rice quinoa mix among four bowls. Top each bowl with avocado slices, cooked edamame, and a generous scoop of pineapple salsa.
Chef’s Insight
To enhance the umami flavor, add a few drops of liquid aminos to the rice mixture before cooling.
Notes
Feel free to experiment with different fruits and vegetables in the salsa.