Veggie “Poke” Bowls (Edit recipe)

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Everything you love about a poke bowl but hold the fish! Veggie Burger is an unexpected but delicious protein substitute in this veggie poke bowl.

20 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	364
Fat:	3 g
Carbohydrates:	53 g
Protein:	12 g
Cholesterol:	0 g
Sodium:	363 mg
Fiber:	16 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated for total recipe.

Serves: 1

Ingredients

1 Sweet Potato Veggie Burger - Actual Veggies
1 Radish
0.5 Avocado
.25 cup Basmati Rice
.5 Carrots
1 Mini Cucumber
1 Tbsp Red Onion, pickled
1 Sea Salt Organic Seaweed Snacks
.5 Tbsp Sesame Seeds
.25 cup Edamame (soybeans)
1 Jalapeño, (small)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Rinse basmati rice under cold water. Then, cook the rice according to the package instructions or using your preferred method.
Cook Actual Veggies Sweet Potato Burger according to the package instructions.
Cook edamame according to the package instructions.
Thinly slice radishes and cucumber, shred the carrot using a grater. Slice the avocado in thin pieces.
In a small bowl, combine the mayo, hot sauce (adjust the amount to your desired level of spiciness), and the juice of 1 lime. Mix well until the ingredients are fully incorporated.
To assemble bowl, add your rice as the base and then the rest of the toppings. Cut the Veggie Burger into strips.
Drizzle the spicy mayo over the ingredients.
Sprinkle sesame seeds and crushed seaweed chips on top for garnish.