Fresh, healthy and incredibly popular! Poke bowls have long won over the web and restaurant menus all around the world. Here’s a vegan version made with roasted sweet potatoes.
Originally from Hawaii, poke bowls quickly spread all around the world. This is perhaps down to their versatility and a balanced, expert mix of protein, vitamins and carbohydrates, creatively combined and with enjoyable contrasts between various textures. While more traditional versions require a rice base with raw fish as sources of protein, more original versions mix the ingredients, creating unusual combinations. In our vegan version, we use chickpeas as the main protein and quinoa as the base. Let’s see how to make it.
Ingredients for 1 bowl
Avocado, ½
Quinoa, 140 g
Sweet potatoes, ½
Baby spinach, 100 g
Lime, 1 wedge
Baby tomatoes, 6
Boiled chickpeas, 50 g
Black and white sesame seeds, to taste
Salt, to taste
Pepper, to taste
Sweet paprika, to taste
Extra virgin olive oil, to taste
Preparation
Start by preparing the potatoes. Cut the sweet potato into cubes about 1.5 cm thick. Place the cubes on a baking tray covered with baking paper and seasoned with salt, pepper and extra virgin olive oil. Bake in a fan oven at 200°C for 25 minutes.
Meanwhile, move on to preparing the chickpeas. Heat up two tablespoons of extra virgin olive oil in a non-stick pan and fry the pre-boiled and drained chickpeas for a few minutes over a high heat, adding a pinch of sweet paprika and salt. Once the potatoes and chickpeas are ready, leave them to cool down so you don’t put them in the bowl at a temperature that is too high, which would risk making the other fresh ingredients dry out.
Meanwhile, start creating the bowl: put the baby spinach at the bottom, add the quinoa, the baby tomatoes cut in half and the avocado cut lengthwise in diagonal slices. Add the roasted sweet potatoes and chickpeas and garnish with sesame seeds. Finish by seasoning with salt, extra virgin olive oil and lime or, if you love Japanese-inspired poke bowls, with soy sauce or teriyaki sauce.
Image by Anna Shepulova drom Shutterstock
