This dish is inspired by the wildly popular poke bowl, originally from Hawaii. Poke bowls have been a staple in the Hawaiian Islands for centuries, but have now become a must-have food trend everywhere else. The traditional poke bowl has cubed raw fish combined with a mix of vegetables over a bowl of rice, kind of like deconstructed sushi. It is cooked and raw, hot and cold, all at the same time—it’s a comforting and healthy dish.
In this vegan version, I replaced the raw fish with grilled tempeh, kept various vegetables, and used a wild and brown rice mixture instead of the traditional white rice. Here are a few key things to note in making this dish:
Since the rice is the base of the poke bowl, it’s important to use the highest quality rice you can find. Traditional poke bowls use short grain Japanese sushi rice, but jasmine rice is a great choice too. In this recipe, I used a mix of wild and brown rice, which gives the dish, in my opinion, more texture and an earthy flavor.
Tempeh comes from Indonesia originally, and is made mainly with soybean. It’s made by a natural culturing and controlled fermenting process that binds the soybeans into a flat cake form. It is a great source of protein, dietary fiber, and vitamins, hence a great alternative to raw fish. It has a firm and earthy taste.
3. The garnish and the look
For those of you who have seen my work before, you know that I’m a big fan of taste and presentation. You can have the best ingredients, but if you don’t make them look presentable, people will look at it and say “no, that doesn’t look nice. I won’t eat it.” That’s why, when I created this poke bowl recipe, I added different vegetables with various colors. Thanks to the KitchenAid® Food Processor Attachment, I can evenly dice, julienne, slice, and shred these vegetables with minimum effort. So this poke bowl not only has a vegetable garnish and different colors, but it also has different shapes!
We start prepping the vegetables by attaching the Food Processor Attachment to the power hub of the KitchenAid® Stand Mixer. The Food Processor Attachment comes with different discs: a dicing kit, a julienne disc, a reversible shredding disc, and an adjustable slicing disc, which allows up to six different thicknesses.
I found the Food Processor Attachment very easy to assemble, use, and clean. This is a key criteria for me when I choose kitchen gadgets as I hate when the gadgets are difficult to clean!
If you’re planning a dinner party and want to make dishes like vegetable salad, this is a great tool to do it! Instead of sweating in the kitchen for hours to chop up all the veggies and make sure they all look the same, this Food Processor Attachment helps to prep the veggies in no time. I diced the red pepper, julienned the carrots, sliced the cucumber, and sliced the onions.
Once the veggies are cut, it’s time to assemble the bowl. Add cooked rice to each bowl and spread out evenly. Then put the cut veggies next to each other. You can arrange the veggies in the same order for each bowl or mix and match. It doesn’t matter how do you it, just have fun!
Now it’s time to grill the tempeh and pineapple. Heat a griddle until medium high and then add the slices of pineapple. Turn the heat down to medium and grill until the bottom of the pineapple rings have griddle marks. Remove the pineapple rings from the griddle and let them cool slightly. Slice the rings in half and place them on the rice next to the veggies.
Give the griddle a quick rinse and dry thoroughly. Add olive oil to the heated griddle over medium high heat, grill the tempeh slices until both sides have brown grill marks. Take them out from the pan and set aside.
To make the teriyaki sauce, put all the ingredients from the sauce into a mixing bowl and whisk together. Then pour it into a small saucepan and bring it to boil with medium high heat. Once the sauce starts to bubble, add the tempeh triangles and cook together for another 5 minutes until the sauce has thickened. Place the tempeh over the rice.
Drizzle the remaining teriyaki sauce over the bowl and top with sesame seeds and nori strips. That’s it! Easy peasy!
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Vegan Hawaiian Poke Bowl with Teriyaki Sauce
Makes 4 servings
For the poke bowl
1/2 red bell pepper
2 medium-sized carrots
1 medium-sized red onion
2 cups edamame, cooked
4 cups of cooked mixed rice (black and brown)
4 slices of pineapple ring
2 tablespoons olive oil
8 ounces tempeh, thinly sliced and cut diagonally in a triangle shape
1 teaspoon of sesame seeds
1/4 nori sheet, cut into thin stripes
For the teriyaki sauce
2 tablespoons of honey or maple syrup
4 tablespoons soy sauce
4 tablespoons mirin
2 teaspoons ginger, freshly grated
1 teaspoon garlic, freshly grated
For the poke bowl
To prep the vegetables, attach the KitchenAid® Food Processor Attachment to the power hub of the KitchenAid® Stand Mixer. Use the dicing disc for the red peppers, julienne disc for the carrots, and the slicing disc for the cucumber and red onions. Separate the vegetables once they are prepped.
Divide the rice mixture in four serving bowls. Place the vegetables over the rice and sort by type.
Heat up a griddle over medium high heat and add the pineapple rings. When the bottoms start to have grill marks, flip over carefully and grill the other side. When both sides of the pineapple slices have grill marks, remove from the griddle. Let them cool slightly before slicing them in half. Place the pineapple on the rice beside the veggies.
Give the griddle a quick rinse and dry it with a towel. Heat the griddle with medium high heat. When the griddle is hot, add 2 tablespoons of olive oil and the tempeh triangles. Fry both sides until they have brown griddle marks and are cooked through.
For the teriyaki sauce
Put all the ingredients from the sauce into a mixing bowl and whisk the sauce together. Then pour it into a small saucepan and bring it to boil on medium high heat.
Once the sauce starts to bubble, reduce the heat to low and let it simmer for about 10 minutes or until the mixture is thick enough to use as a sauce. Add the tempeh triangles and cook together for another 5 minutes until the sauce has thickened. Place the tempeh over the rice.
Drizzle the remaining teriyaki sauce over the bowls and garnish with sesame seeds and nori strips. Serve immediately.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*