Name: Vegan Poke Bowl with Tahini Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 cup jasmine rice; 1 ½ cup water; ½ tsp salt; crispy tofu; 1 cucumber ((diced)); 1 ½ cups purple cabbage ((shredded)); 6-8 radishes ((sliced)); 3 stalks green onions ((sliced)); 2 carrots ((julienned)); 1 cup edamame; 1 avocado ((diced)); ¼ cup tahini; 1 garlic clove ((minced)); 1 tsp fresh ginger ((grated)); 1 tsp miso paste; 1 tbsp maple syrup; 1 tbsp rice vinegar; 1 tbsp brewed soy sauce; 1 tsp sriracha; 2-4 tbsp water; sesame seeds; fresh lemons or limes; jalapeños ((sliced)); fresh herbs ((cilantro or Thai basil))

Rice: Add the rice, and 1 1/2 c. 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.
In the meantime, prepare the crispy tofu.
Vegetables: Dice the cucumber, shred the cabbage with a Mandoline, and slice the radishes and green onions. Cut 2 large carrots into ribbons, using a vegetable peeler or julienne. Also, thaw the edamame as per package instructions and dice the avocado.
Tahini Sauce: 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).
Assemble the poke bowl: 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.
Top with avocado, sesame seeds, jalapeños, and herbs as desired. Serve with tahini sauce and lemon or lime wedges on the side.

Vegan Poke Bowl with Tahini Sauce

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