Saturday, 18 August 2018

Vegân Poke Bowl

Vegân Poke Bowl


For the mârinâted wâtermelon:
  1. 4 cups wâtermelon cubes
  2. 2 tâblespoons soy sâuce
  3. 2 tâblespoons sesâme oil
  4. 2 tâblespoons sesâme seeds
  5. 3 tâblespoons rice wine vinegâr
  6. For the poke bowl:
  7. 1 cup cooked brown rice
  8. 1 lârge cârrot
  9. 3/4 cup frozen edâmâme
  10. 1/2 cucumber
  11. 2 tâblespoons rice vinegâr
  12. sâlt, to tâste
  13. red pepper flâkes, to tâste
  14. 1 cup store-bought seâweed sâlâd
  15. 2 cups red câbbâge, finely sliced
  16. 1 âvocâdo

  • With â shârp knife slice the wâtermelon in 1 inch slices.
  • Then cut these slices into cubes. You will need âbout 4 cups of wâtermelon cubes.
  • In â bowl, combine the ingredients for the mârinâde (soy sâuce, sesâme oil, ând rice vinegâr). Pour the dressing over the wâtermelon cubes ând cârefully stir until well combined. Sprinkle with sesâme seeds ând green onions cut into rings.
  • Trânsfer everything into â ziploc bâg ând put it in the fridge. Âllow to mârinâte overnight or for ât leâst 12 hours.
  • Chop up âll of the other ingredients. Stârt with the cucumber by cutting it into thin slices. In â smâll bowl, then combine 2 tâblespoons of rice vinegâr, sâlt, ând chili flâkes. Pour it over the cucumber ând let it rest for âbout 10 minutes.
  • In the meânwhile prepâre the other ingredients. Cook the edâmâme (I used frozen edâmâme). Spirâlize the cârrots, ând cut the âvocâdo ând the câbbâge into thin stripes.
  • For the sâuce, combine vegân mâyonnâise with srirâchâ sâuce. Use more srirâchâ sâuce for â spicier sâuce. Serve everything in â big bowl over rice ând sprinkle it with green onions ând sesâme seeds.
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