Step 1

*Tip: I like to prep some rice, carrot lox, tahini sauce, and crispy tofu at the beginning of the week to make poke bowl variations throughout the week for a quick lunch!

Step 2

Add the rice, and water to a pot (or rice cooker) and bring it to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until all of the water is absorbed. Remove from the heat and allow to steam for 10 minutes with the lid on. Add the salt, fluff with a fork, and set aside.

Step 3

In the meantime, prepare the crispy tofu according to this recipe. (Alternatively, prepare crispy chickpeas according to this recipe.)

Step 4

Dice the cucumber, shred the cabbage with a Mandoline, and slice the radishes and green onions. If you don’t have carrot lox on hand, cut 2 large carrots into ribbons, using a vegetable peeler or julienne. Also, thaw the edamame as per package instructions and dice the avocado.

Step 5

Blend all ingredients for the tahini sauce in a blender until smooth. Add water to your desired consistency. (Alternatively, serve your poke bowl with peanut sauce).

Step 6

Divide the rice between 4 bowls. Then assemble all prepared veggies, and crispy tofu onto the rice as shown in the step-by-step photos above.

Step 7

Top with avocado, sesame seeds, jalapeños, and herbs as desired. Serve with tahini sauce and lemon or lime wedges on the side.

Step 8

Enjoy!