Vegan Tuna Bowl
Full of delicious crunchy textures, fresh flavours and vibrant colours, these vegan tuna poke bowls are a feast for both the eyes and the belly!
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Total Time: 30 minutes
Servings: 2
Total Time: 30 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 50 50 g red cabbage finely shredded
- 0.125 0.125 tsp salt
- Juice of ½ a lime
- 75 75 g sushi rice
- 0.5 0.5 Tbsp rice vinegar
- 0.5 0.5 avocado - peeled and sliced
- A handful of toasted cashew nuts
- 0.5 0.5 pack Good Catch Naked in Water plant-based tuna
- 75 75 g pineapple, peeled and cut into cubes
- A handful of micro herbs or cress
- 0.5 0.5 carrot, finely shredded
- 40 40 g cucumber- peeled and deseeded, cut into half-moon shapes
- 0.5 0.5 tsp togarashi spice
- For the dressing:
- 10 10 ml soya sauce
- 5 5 ml sesame oil
- 0.125 0.125 tsp ginger paste
- 0.125 0.125 tsp maple syrup
- 0.5 0.5 tsp lime juice
Method
- Add the red cabbage to a bowl and sprinkle over the salt and lime juice. Give the cabbage a squeeze with your hands and set aside whilst preparing the rest of the poke bowl.
- Cook the rice as per the packet instructions. When the rice is cooked tip out onto a plate and sprinkle over the rice vinegar. Leave to cool.
- Whisk together the dressing ingredients until combined.
- Spoon the cooled rice into the base of 2 bowls, arranging the cabbage and remaining prepared toppings on top.
- Sprinkle the poke bowls with the togarashi. Drizzle over the dressing and add a dollop of vegan mayonnaise to serve.
