Hawaiian Veggie Poke Bowl – A Fresh, Flavorful Vegetarian Delight!

Allergens

Soy (in soy sauce)

Ingredients

• 1 cup cooked quinoa (or brown rice)
• 1 cup diced cucumber
• 1 cup diced avocado
• 1/2 cup edamame, shelled and cooked
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped green onions
• 1/4 cup diced red bell pepper
• 1/4 cup chopped cilantro
• 1/4 cup toasted sesame seeds
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce (or tamari for gluten
• free)
• 1 teaspoon rice vinegar
• 1 teaspoon honey (or agave syrup for vegan)
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground ginger
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the cooked quinoa or brown rice with diced cucumber, avocado, edamame, cherry tomatoes, green onions, red bell pepper, and chopped cilantro. Toss gently to mix.
2. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey or agave syrup, minced garlic, ground ginger, salt, and pepper. Adjust seasoning to taste.
3. Pour the dressing over the quinoa mixture and toss well to evenly coat.
4. Sprinkle the toasted sesame seeds on top of the bowl.
5. Serve immediately or refrigerate until ready to enjoy.

Chef’s Insight

Feel free to swap out vegetables based on your preference or what's in season.

Notes

This recipe is easy to double or triple for larger gatherings.