Vegetarian Poke Bowl

Here’s my recipe for making a vegetarian poke bowl at home. This recipe is very simple, colorful and full of nutrients! It’s also a perfect for doing meal prep!

Vegetarian poke bowl made with fresh vegetables, brown rice, baked tofu and paprika sauce.
A simple and delicious vegetarian poke bowl recipe!

Renal nutrition

Poke bowls have their origins in traditional Hawaiian culture. They were popularized in the 70s and can be found almost everywhere now. Topped with various fresh fruits and vegetables, there’s no reason not to like them!

Generally, poke bowls are served with raw fish and white rice. In this recipe, I opted for brown rice and tofu instead. This allows to have a recipe mainly made from plants with more fiber.

Note that the nutritional values presented take into account the use of my recipe for baked tofu cubes and my low sodium mayonnaise recipe. You can use the sauce and vegetable protein of your choice, but remember that the nutritional values will vary accordingly.

Nutrition facts and claims

Here are the nutritional values and claims of this recipe.

Nutrition Facts
Vegetarian Poke Bowl
Serving Size
 
1 bowl
Amount per Serving
Calories
378
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
6
g
Cholesterol
 
4
mg
1
%
Sodium
 
32
mg
1
%
Potassium
 
445
mg
13
%
Carbohydrates
 
39
g
Fiber
 
6
g
25
%
Sugar
 
9
g
10
%
Protein
 
14
g
Vitamin C
 
38
mg
46
%
Calcium
 
395
mg
40
%
Iron
 
4
mg
22
%
Phosphorus
 
195
mg
20
%
*5% or less is a little, 15% or more is a lot

For informational purposes only.

How to make a good vegetarian poke bowl

Making a kidney friendly vegetarian poke bowl is relatively simple and does not require special culinary knowledge. Here are 3 small easy steps to prepare yours.

Cook the brown rice

The first step is to prepare your rice. To cook it, follow the instructions on your package. Cooking can vary a lot from rice to rice, so it is better for you to prepare your rice according to the instructions provided than with generic indications.

In order to optimize your time, take advantage of the cooking period of your rice to prepare all the other ingredients of this recipe.

Close-up on cooked brown rice.
Brown rice contains more fiber than white rice.

Prepare your ingredients

This vegetarian poke bowl is served with raw vegetables and fruit. You simply need to cut out all your ingredients to assemble the bowls.

Even if this recipe says to thinly slice one vegetable and dice another, you can cut everything as you see fit, it doesn’t matter much.

For the protein source, if it is not already ready to serve, allow more preparation time, or cook it in advance.

Freshly cut and grated vegetables to assemble vegetarian poke bowl.
Freshly prepared vegetables!

Assemblez

Now all that remains is to assemble. There is nothing complicated here, you just have to divide the ingredients into equal parts and assemble the bowls!

Assembling a colorful vegetarian poke bowl made of brown rice, cucumbers, pineapple, carrots and red cabbage.
Colorful ingredients for a colorful meal!

Vegetarian poke bowl variations

Here are some interesting variation ideas if you want to customize your vegetarian poke bowl. Do not hesitate to personalize it while respecting your nutritional needs!

Brown sushi rice

If you would like to have sushi rice and want to keep the benefits of brown rice at the same time, there is a simple way to create brown rice for sushi.

The first step is to cook the rice according to the instructions on its packaging. Once cooked, make sure the rice has absorbed all available water. Then spread it gently on a baking sheet without breaking or handling the grains unnecessarily.

Finally, use a spatula to mix unseasoned rice vinegar and maple syrup in your brown rice and let it cool completely.

For every 1/2 cup of uncooked brown rice, I suggest using 1 tbsp unseasoned rice vinegar and 1 tsp maple syrup. With short-grain brown rice, this gives a result that can be significantly close to that of sushi rice (calrose rice).

Brown sushi rice made with cooked brown rice, rice vinegar and maple syrup.
Easy brown rice sushi!

Different fruits and vegetables

The initial concept of the poke bowl is to use the fresh and seasonal ingredients that are available. If you use a different mixture of fruits and vegetables than what is indicated in this recipe, I invite you to use as many different colors as possible.

For example, my favorite fruits for this recipe, other than pineapple, are kiwis, strawberries, and mango.

Replace rice

You can substitute brown rice with any other good source of fiber. Personally, I also love using quinoa and whole grain pearl couscous to make this recipe.

Protein source

You can use any source of protein in this recipe. For example, you can swap tofu for tempeh, edamames, textured vegetable protein, etc.

Otherwise, even if it goes against the vegetarian aspect of this recipe, you can use any fish at your disposal to accompany this dish.

Sauce

I use a paprika sauce in this recipe, but it is possible to use another sauce or dressing of your choice. It is enough to pay special attention to the nutritional values before choosing.

Unsalted paprika sauce for the vegetarian poke bowl.
Delicious low sodium paprika sauce!

More vegetarian recipes

If you like this recipe, here are some other vegetarian recipes you might like:

Healthy Fruit Salad

Low Sodium Mayo

Low Sodium Vegan Pho

Vegetarian poke bowl made with fresh veggies, brown rice, baked tofu and paprika sauce.

Vegetarian Poke Bowl

A colorful, simple and healthy dish that can be modified at will. Served with a vegetable protein source, this recipe is delicious and vegetarian!
5 from 6 votes
PREP TIME15 mins
COOK TIME30 mins
TOTAL TIME45 mins
SERVINGS4 Bowls
KIDNEY NUTRITIONHigh calcium | Low sodium | Vegetarian | Very high source of fiber
PRINT RECIPE PIN RECIPE

INGREDIENTS

Poke bowl

  • 2 cups cooked brown rice
  • 4 servings baked tofu (Note 1)
  • 1 cup pineapple diced
  • 1 cup cucumber diced
  • 1 cup red cabbage chopped
  • ½ cup radish thinly sliced
  • ½ cup carrots grated

Toppings (Optional)

  • 4 tsp green onion tail chopped
  • 4 tsp sesame seeds

Smoked paprika sauce (Optional)

  • 2 tbsp low sodium mayo (Note 2)
  • 1 tbsp unseasoned rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tsp maple syrup
  • 1 tsp smoked paprika

INSTRUCTIONS

  • Divide the brown rice evenly in the bowls. Then divide evenly the pineapple dice, vegetables and tofu cubes on the rice in the bowls.
  • Spread the sesame seeds and the chopped green onion evenly in all bowls.
  • Mix in another small bowl all the ingredients of the paprika sauce and distribute it evenly over the poke bowl.

NOTES

Note 1 – Baked tofu
One serving of baked tofu according to my baked tofu recipe weight approximately 57g. This represents 1/5 of a 400g raw tofu block. If needed, you can check out my baked tofu recipe.
Note 2 – Low sodium mayo
The nutritional values take into account the use of my low sodium mayonnaise recipe that you can consult if necessary.
Note 3 – Nutritional values
Nutritional values include smoked paprika sauce and toppings. To keep the sodium content to a minimum. 
Note 4 – Inspiration
The paprika sauce recipe is inspired by an excellent recipe available in the book Santé rénale – 21 jours de menus written by  Roxanne Papineau.

NUTRITION FACTS

Nutrition Facts
Vegetarian Poke Bowl
Serving Size
 
1 bowl
Amount per Serving
Calories
378
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
6
g
Cholesterol
 
4
mg
1
%
Sodium
 
32
mg
1
%
Potassium
 
445
mg
13
%
Carbohydrates
 
39
g
Fiber
 
6
g
25
%
Sugar
 
9
g
10
%
Protein
 
14
g
Vitamin C
 
38
mg
46
%
Calcium
 
395
mg
40
%
Iron
 
4
mg
22
%
Phosphorus
 
195
mg
20
%
*5% or less is a little, 15% or more is a lot

For informational purposes only. Nutrition data is primarily calculated from the USDA National Database. Values may vary from accuracy of measurements, brands, nutritional data and more. All measurements are metric (1 cup = 250ml). Readers are encouraged to make their own calculations.

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