Though poke bowls are traditionally made with raw fish, the term “poke” simply refers to the way the fish is prepared—it translates to “slice or cut” in Hawaiian. In our vegan-friendly version, we swap raw cubes of fish for cubed squash and keep all of the classic veggies and umami-forward flavors.Print
No raw fish in this vegan dish! Use hearty winter squash—we used butternut—in place of fish and top it with umami-forward flavors like soy sauce. The best part about this bowl? It’s totally customizable based on what’s in your box.
- 2 cups butternut squash, cubed into 1/2-inch pieces
- 1 tablespoon honey
- 1 tablespoon mild white miso
- 1 teaspoon soy sauce
- 1/4 cup water
- 1 tablespoon cooking oil
- 1 carrot, peeled and julienned
- 1/4 cup cooked edamame
- 1 cup cooked brown rice (or rice alternative, like farro or quinoa)
- 1 tablespoon white rice vinegar
- 1 tablespoon Sriracha
- 3 tablespoons vegan mayonnaise
- Optional toppings: pickled ginger, seaweed, sesame seeds, Nori seasoning
- Cook rice according to package directions.
- Once cooked, add white rice vinegar and gently stir into rice. Set aside.
- Prep sriracha mayo sauce in a small mixing bowl by stirring together the sriracha and mayonnaise. Set aside.
- In a medium mixing bowl, whisk together miso, soy sauce, honey, and water. Toss with butternut squash.
- In a medium pan, bring oil to medium heat. Add butternut squash and cook for 6-9 minutes or until tender, stirring occasionally. Remove from heat.
- Assemble serving bowls with 1/2 cup of rice as a base, 1 cup of cooked squash, 2 tablespoons edamame, and julienned carrots. Drizzle the sriracha mayo sauce and sprinkle with sesame seeds or nori seasoning.
- If desired, add a few pieces of pickled ginger. The possibilities for creating your poke bowls are endless! Enjoy!