Vegan Tuna Bowl

Author: Good Catch

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!

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

  1. 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.
  2. 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.
  3. Whisk together the dressing ingredients until combined.
  4. Spoon the cooled rice into the base of 2 bowls, arranging the cabbage and remaining prepared toppings on top.
  5. Sprinkle the poke bowls with the togarashi. Drizzle over the dressing and add a dollop of vegan mayonnaise to serve.

Written by

Good Catch

goodcatchfoods.com/

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