Vegetarian Poke Bowl

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5 from 4 votes
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Here is my colorful kidney friendly Vegetarian Poke Bowl. Poke Bowls have their origins in traditional Hawaiian culture. It was popularized in the 70s and is surrounding us now. Colorful and often made from fresh fruits and vegetables, there’s no reason not to like them. But as a kidney warriors, we need to pay attention to our nutrient intake. So here is all the details and my tips to help you make a delicious one that will stick to your kidney diet.

Two delicious and colorful vegetarian poke bowls on a green background.

Renal diet

Phosphorus

This recipe high in phosphorus. – The main source of phosphorus in this vegetarian poke bowl is tofu with around 88 mg. The remaining phosphorus comes from all the other ingredients.

Potassium

This recipe is moderate in potassium. – Most of the potassium again comes from tofu. It adds about 150 mg. The rest is the addition of all the other ingredients. There is no major source of potassium except tofu. If you change the vegetables or fruits included in the bowl, be sure not to add too much of it and respect your renal diet.

Proteins

This recipe is high in proteins. – This vegetarian poke bowl is rich in protein. Like all other nutrients listed here, tofu is the main source with an addition of 14g.

Sodium

This recipe is low in sodium. – There is no significant source of sodium in this recipe. However, tofu can be very low or very high in sodium. When buying it, be sure to check the nutrition label. Some contains well over 100 mg of sodium per serving!

How to make a good vegetarian poke bowl

Here are my tips for making a great vegetarian poke bowl :

Use colorful fruits and vegetables

We also eat with our eyes. This recipe is perfect for creating an explosion of colors AND flavors to please them. To achieve this, I suggest using as many different colored vegetables and fruits as possible for the garnish.

Add a great sauce to you Vegetarian Poke Bowl

To really make a wonderful poke bowl, you need to add a delicious sauce. For example, you can whip one up by mixing mayonnaise with spices or using a low sodium sauce from the store. It is a small but important part of the dish.

Vegetarian poke bowl variations

Here are interesting variations that I suggest if you want to customize your vegetarian poke bowl :

Use different veggies and fruits

To personalize this dish, you can replace the vegetables and fruits with whatever you want. I used pineapple, but it can easily be replaced with mango or even another vegetable. To keep it interesting, use different colored ingredients.

Replace the protein source

This may work against the vegetarian part of the recipe, but if you want you can use other types of protein. Salmon is a delicious example!

Replace the rice

Instead of substituting the tofu, you can substitute for rice in your vegetarian poke bowl. You can use couscous, barley, or even quinoa! However, pay attention to the protein intake, quinoa can contain a lot of it!

More vegetarian recipes

If you like this recipe, you will also like these :

Kidney Bean Tartare

Roasted Red Pepper Soup

A close-up on a vegetarian and colorful poke bowl.

Vegetarian Poke Bowl

A colorful and pleasant dish that can be customized at will. Served with a source of vegetable protein, this recipe is delicious, vegetarian and healthy!
5 from 4 votes
High protein | Low sodium | Vegan | Vegetarian
This page may contains affiliate links. Click here to see the affiliate disclosure.
Preparation 30 mins
Cooking 30 mins
Total 1 hr
Course Main Courses
Method Cooktop, Oven
Servings 2 servings (Bowls)
Calories 335 kcal

Ingredients
 
 

Rice

  • 1 cup(s) water
  • ½ cup(s) white basmati rice
  • 1 tbsp rice vinegar
  • 1 tbsp white and black sesame seeds

Fruits and vegetables

  • ¼ ananas
  • ¼ cucumber(s)
  • ½ tomato(s)
  • ½ pepper(s)

Protein

Garnish (Optional)

  • 1 tbsp spicy sauce low in sodium (see notes)
  • 2 green onions tails
  • 1 thaï pepper

Instructions
 

Tofu preparation

Rice preparation

  • Rinse the rice.
    Rinse rice in the sink to clean it before cooking.
  • Put the rice and water in a saucepan and bring to a boil over high heat. Once boiling, simmer covered over low heat for about 20 minutes or until the rice is ready.
    Boiling rice on the stove.
  • Once cooked, mix in the rice vinegar and set aside for assembly.
    Addition of rice vinegar in the freshly cooked white basmati rice.

Fruits and vegetables preparation

  • While the rice and the tofu cubes cook, cut the pineapple into large cubes, the tomato into small cubes, the pepper into strips and the cucumber into slices and set aside.
    All the necessary fruits and vegetables ready to use to make a veggie poke bowl.
  • Chop the green onions tails and thaï pepper (optional).
    Chopped Thai chili and green onion tail for garnish.

Assembly

  • Place 3/4 cup of cooked rice in each bowl and scatter ½ tbsp of sesame seeds in each bowl.
    Put rice and sesame seeds in a bowl to prepare a vegetarian poke bowl.
  • Place fruits and vegetables on the edge of the bowls in equal amount for each bowl.
    Adding colorful vegetables and fruits to white rice to make a veggie poke bowl.
  • Place the tofu cubes in the center of the bowls in equal amount.
    Addition of baked tofu on our vegetarian poke bowl recipe.
  • Add the garnish you want to accompany your creation.
    The addition of chopped Thai chili and green onion tail with spicy sauce on the vegetarian poke bowl.

Notes

Note that the nutritional values ​​do not take into account the selected garnish. The one proposed in this recipe is only indicative.
This recipe is delicious as is, but it can be changed very easily. Depending on the season and your taste, you can easily choose other fruits and vegetables and even opt for a different protein depending on your own dietary limitations.
If you wish, you can consult only the recipe for the preparation of baked tofu.

Nutrition

Nutrition Facts
Vegetarian Poke Bowl
Serving Size
 
1 bowl
Amount per Serving
Calories
335
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Sodium
 
11
mg
0
%
Potassium
 
489
mg
14
%
Carbohydrates
 
38
g
Fiber
 
3
g
13
%
Sugar
 
11
g
12
%
Protein
 
18
g
Vitamin A
 
1364
IU
27
%
Vitamin C
 
81
mg
98
%
Calcium
 
145
mg
15
%
Iron
 
2
mg
11
%
Phosphorus
 
174
mg
17
%
*5% or less is a little, 15% or more is a lot

This recipe is for informational purposes only.

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