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    Get Set Vegan » Dinner » Easy Vegan Poke Bowl With Chickpeas

    Published: Dec 9, 2019 · Modified: Jul 17, 2022 by Hawwa · This post may contain affiliate links.

    Easy Vegan Poke Bowl With Chickpeas

    Jump to Recipe Jump to Video Print Recipe

    This is a No Tofu Vegan Poke Bowl. It's high protein and features chickpeas cooked in delicious sriracha and tamari sauce marinade and paired with rice vermicelli, cucumber, carrots, edamame, spring onions, and avocado. An amazingly easy and quick vegan dinner is served.

    poke bowl of chickpeas with carrot and cucumber rolls , edamame , avocado and rice noodles.

    What is a Poke Bowl?  

    The poke bowl pronounced as (poh-key) is one of the main dishes of Native Hawaiian cuisine. It's a new trend in town, bursting with flavors, colors, and texture. Traditionally it is made up of raw tuna or salmon on a bed of rice topped with crunchy vegetables and some spicy sauces. For vegan or vegetarian versions, tofu, chickpeas or any other plant-based protein sources are used. 

    No Tofu vegan poke bowl

    What to put in a poke bowl?  

    There is no hard and fast rule for making a poke bowl. We are skipping traditional raw fish and making a vegan version, So for produce or grain, we can either stick with traditional ingredients or can go wild and put anything we love to eat in our poke bowl. There are four main components of a poke bowl. These are   

    Grain 

    Add some grain like white rice, brown rice, wild rice, rice noodles, soba noodles, Quinoa. I will encourage you to play around with all the components.  

    Protein 

    For adding proteins in vegan or vegetarian versions, we can use chickpeas, tofu, and Tempeh. Watermelon and beetroots are not proteins but also used as the main component in vegan poke bowls. You can incorporate quinoa with them to add a protein source in your poke bowl.  

    Produce

    Cucumber, carrots, beetroot, avocado, edamame, reddish, kale, spinach, pineapple, mango, watermelon, spring onions, pomegranate, corn or use anything or everything you like from all fruits to the veggies.  

    Sauce 

    Tamari, Sriracha, peanut butter, hot sauce, Rice wine vinegar, cilantro, lime, garlic, ginger are some ingredients you can use to spice up your poke bowl game.  

    rice noodles on chopsticks

    How to Make an Easy Vegan Poke Bowl?  

    The best part about the poke bowl is there is very little or no cooking involved in making this lavish meal. Mine I prepared with some cooked chickpeas on a bed of rice noodles and top it with crunchy and fresh cucumber and carrot ribbons, spring onions, avocado, and edamame beans. Last but not least added some sriracha sauce on top to spice it up. There is no hard and fast rule, you can simply play around with different toppings. Start with 

    Chickpeas Marinade

    Marinade chickpeas in Aquafaba, Tamari sauce, Sriracha sauce, spring onion, and sesame seeds. Let it sit for 2 to 3 hours. The more time you let them sit, the more it will add flavor to them.  

    Once marination is done, stir fry these chickpeas in some oil and then add corn starch mixed in water and cook for another minute or two. It will thicken the sauce.   

    Chickpea Marinade for poke bowl

    Rice Vermicelli Noodles 

    Instead of rice, I am going with rice vermicelli noodles. They are quite easier to cook. Simple soak rice noodles in hot water for two to three minutes and drain. VOILA, it's all done.  

    Rice Vermicelli

    Prepare the produce

    While chickpeas are marinating, prep veggies, sliced avocado, chop spring onions and use a vegetable peeler to carefully slice the cucumber and carrots lengthways into long, thin ribbons.   

    Assemble 

    Assemble this delicious and easy vegan poke bowl by simply throwing rice noodles as a base. Top it with prepared chickpeas, veggies and sprinkle some sesame seeds and serve with sriracha and tamari sauce.   

    How to Assemble Vegan Poke Bowl

    Can you Refrigerate a Poke Bowl?  

    When it comes to poke bowl, it is the most frequently asked question that, Can we refrigerate a poke bowl?

    This is basically because of the raw fish in traditional poke bowls. As this is a vegan version and the main source of protein are chickpeas that are well cooked, there is no point in worrying. You can simply keep them refrigerated for up to a week in an airtight container. It is better if you throw extra sauce just before serving as if you refrigerate it with some sauce on top, it may discolor or wilt your poke bowl veggies.   

    Can you Reheat a Poke Bowl?  

    Yes, you can reheat this poke bowl without any problems and it also goes very well when served cold.  

    I hope you will love this vegan poke bowl as much as I do! It’s:  

    • Quick and Easy to Make  
    • Little or no cooking involved  
    • Vibrant and Fresh  
    • Delicious  
    • A very Healthy Meal.
    vegan poke bowl

    Other Vegan Dinner Recipes

    • RAMEN STIR FRY
    • VEGAN KALE SALAD 
    • LENTIL CURRY
    • YELLOW SPLIT PEA WITH ZUCCHINI
    no tofu vegan poke bowl

    EASY VEGAN POKE BOWL WITH CHICKPEAS

    Hawwa
    This No Tofu Vegan Poke Bowl features chickpeas cooked in delicious sriracha and tamari sauce marinade and paired with rice vermicelli, cucumber, carrots, edamame, spring onions, and avocado. An amazingly easy and quick vegan dinner is served.  
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 5 mins
    Total Time 15 mins
    Course Main Course
    Cuisine American, Japanese
    Servings 2
    Calories 85 kcal

    Ingredients
      

    Chickpea Poke (Protein)

    • 1 can Chickpeas   (400g)
    • 3 Tbs Aquafaba
    • 3 Tbs Tamari Sauce
    • 1 Tsp Sriracha Sauce
    • 3 Tbs Spring Onions
    • 1 Tsp Sesame seeds
    • 1 Tsp Oil
    • 1 Tbs Corn flour (Mix in ¼ cup of water)

    Poke Bowl Filling

    • 1 pack Rice vermicelli noodles (100g)
    • ½ Medium Cucumber  
    • 2 Small Carrots  
    • ½ cup Edamame Beans  
    • ¼ cup Spring onion  

    Serving Toppings

    • 1 Tsp Sesame seeds  
    • 1 Tbs Sriracha sauce
    • 1 Tbs Tamari Sauce

    Instructions
     

    • Marinade chickpeas in aquafaba, tamari sauce, siracha sauce, spring onions, and sesame seeds. Let it sit for half to one hour.  
    • In a frying pan heat oil and cook chickpeas for about 2 minutes. Next, mix cornflour/cornstarch in water and add to chickpeas. Keep on stirring and let it cook for another 3 to 4 minutes. The sauce will tend to get thicker. Remove from heat and set aside.  
    • Soak rice vermicelli in hot boiling water for 2 to 3 minutes. Drain and wash with cold water.  
    • Prepare vegetables. Use a vegetable peeler to carefully slice the cucumber and carrots lengthways into long, thin ribbons. 
    • Assemble the poke bowl. Start with rice noodles and a generous amount of chickpeas mixture. Next, arrange the cucumber and carrots ribbons along with edamame and spring onion. Sprinkle with sesame seeds and serve it with some more sriracha and tamari sauce.   

    Video

    Nutrition

    Calories: 85kcalCarbohydrates: 12gProtein: 3gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 767mgPotassium: 330mgFiber: 3gSugar: 4gVitamin A: 8618IUVitamin C: 15mgCalcium: 61mgIron: 1mg
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    Reader Interactions

    Comments

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