Description
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.
Ingredients
Scale
- 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
Instructions
- 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!