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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 minutes
COOK TIME30 minutes
TOTAL TIME45 minutes
SERVINGS4 Bowls
KIDNEY NUTRITIONHigh calcium | Low sodium | Vegetarian | Very high source of fiber
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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.
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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.

Tried this recipe?Mention @KidneyHealthyRecipes or tag #KidneyHealthyRecipes!