VEGGIE POKE BOWL

4 servings, 40 minutes

INGREDIENTS

Coconut Carrots

• 3-4 large carrots, diced

• 1 tbsp avocado oil (or ghee or any high heat cooking oil)

• 2 tbsp coconut flakes

• 1 tsp coconut aminos

• 1/4 tsp ginger powder 

• Salt and pepper to taste

Tofu (could also sub edamame)

• 1 carrot, chopped

• 2 celery sticks

• Juice of half a lime

• 1 tbsp rice vinegar

• 1 tbsp coconut aminos

• 1-2 tbsp tahini (adjust to taste)

• 1-2 tbsp avocado or sesame oil

• 1 inch fresh ginger, peeled and chopped

• 3/4 block firm tofu 

Tofu mayo (optional)

• 1/4 block of firm tofu

• 3 tbsp lemon juice 

• 1 tbsp tamari or soy sauce

• 1 inch ginger, chopped 

• 1 tbsp miso paste

• 2 tbsp - 1/4 cup water (depending on how creamy you want it 

• Salt and pepper 

  
  

Cucumber Avocado Salad

• 1 large cucumber, peeled and sliced

• 1 avocado, peeled, pitted, and sliced

• Juice from 1/2 lime

• 1 tbsp sesame oil or olive oil

• 2 tbsp chopped fresh herb - cilantro, basil, or dill would work here

• Salt and pepper to taste

Bowl

• Cooked basmati rice or quinoa

• Sesame seeds or furikake as topping (optional)

• Fresh lime juice for topping (optional)

• Fresh green onions (optional)

DIRECTIONS

1. Start by prepping the tofu (option to skip this step and just use fresh edamame instead, but you don't have to bake the edamame - heat according to the package directions) - Preheat the oven to 350 degrees Fahrenheit. Add all the ingredients for the tofu sauce (everything except the tofu) to a blender and blend until smooth. Pour that into a bowl over the cubed tofu. Allow it to marinate for 10-15 mins while you prep the carrots.

2. Make the coconut carrots - Add all the ingredients for the carrots in a bowl, mix, then add to a baking sheet lined with parchment paper. Fill half the baking sheet with the carrots and the other half with the tofu. Bake both for 20 minutes.

3. Cook the rice/ quinoa for the bowl base if it is not already cooked.

4. While all of that is cooking, prep the tofu mayo by adding all the ingredients to a blender and blend until smooth, adjusting seasoning/ taste as needed.

5. Then, make the cucumber avocado salad - add all ingredients to a medium mixing bowl and combine, adjusting seasoning as needed.

6. Now, assemble your bowl - add the cooked grain as the base, then add the toppings of tofu, carrots, cucumber avocado salad, tofu mayo (if using), sesame/ furikake topping, fresh lime juice, green onions - make it your own! Enjoy!

#summer #spring #vata #pitta #kapha

Notes

• Gotta love a warm-weather poke bowl - refreshing, nourishing, and full of flavor.

• Kaphas - you will want to use quinoa instead of basmati rice, have more veggies in your bowl compared to grains, and use edamame instead of tofu - you can find organic edamame in the frozen section of most grocery stores.

• You can play with this bowl and use whatever toppings you would like. You can also use cucumber and avocado slices instead of making a salad. You can sub sweet potatoes for the carrots (this would be good for pittas). But you want to keep the main components the same - a Hawaiian/ Japanese-leaning grain, protein, cooked veggie, sauce, and something crunchy.