Chickpea Tuna Poké Bowl - seasoned sushi rice with chickpea tuna, avocado, mango and veggies, drizzled with sriracha mayo.
This bowl is full of fresh veggies, with a little sweetness from the mango, tanginess and spice from the kimchi and creaminess from the sriracha mayo. With plenty of flavour and texture, you can't go wrong with this bowl as a lunch or dinner.
If you make any of my recipes, do snap a pic and tag me @euphoricvegan.
You'll need
- Saucepan
- Chopping board
- Knife
- Mixing bowl
- Potato masher
- Measuring cups and spoons
Ingredients
Rice:
- 1.5 cups sushi or short grain rice
- 3 tbsp sushi vinegar
Chickpea Tuna:
- 2 can chickpeas (240g drained)
- 4 spring onions, sliced
- 2 tbsp capers
- 1 cup supersweet sweetcorn
- 1 tbsp kelp flakes, or 1 nori sheet, broken up or 1 tbsp furikake
- 2 tbsp fresh chopped dill
- 3 heaped tbsp vegan mayo or yogurt or a mix
- 1 tbsp sriracha, or 1-2 tsp of your favourite hot sauce
Veggies:
- 1 mango
- 1 cucumber
- 1 cup edamame + sesame oil
- 1/2 cup kimchi
- 1 avocado + juice 1/2 lime
- 200g radishes
To serve:
- Spring onions, sliced
- Crispy onions
- Sesame seeds
- Sriracha mayo
- Fresh coriander
Method
- Cook the rice according to package instructions, then season with 3 tbsp sushi vinegar.
- To make the chickpea tuna, mash the chickpeas to desired consistency with a potato masher, then stir together with the spring onions, capers, sweetcorn, seaweed or furikake, dill and sriracha.
- Then dice up a mango, slice the cucumber, mix together the cooked edamame with sesame oil, dice the avocado and season with lime juice, chop up the kimchi and slice the radishes.
- Arrange the bowls with the rice and veggies around the edge, top with the kimchi in the centre and garnish with spring onions, crispy onions, sesame seeds and fresh coriander and drizzle over sriracha mayo. Then serve up and enjoy!
Cassidy xx
