Vegan quinoa poke bowl

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RECIPE BY: Emilie Murmure

This pretty poke bowl made of quinoa, assorted vegetables, edamame and refreshing watermelon served with a dragon sauce is perfect for a sunny dinner in your yard, on your balcony or for a picnic.

For 2 servings

Ingredients :
Vegan bowl
  • 1 cup of Royal white quinoa (or 3 cups cooked)
  • 2 tbsp of rice vinegar
  • ½ tsp of salt
  • ½ tsp of sugar
  • A few leaves of Boston lettuce
  • 2 small Lebanese cucumbers, cut into slices
  • 1 carrot, cut into fine julienne
  • 1 cup of edamame
  • 1 ripe avocado, cut in 4
  • 1 cup of watermelon cubes
  • 1 sheet of nori seaweed, cut in 4
  • 1 green onion, finely chopped
  • Sesame seeds
  • Marinated ginger
  • Dragon sauce (homemade or commercial)
Dragon Sauce
  • ¼ cup of olive oil
  • ¼ cup of nutritional yeast
  • ¼ cup of tahini
  • ¼ cup of maple syrup
  • ¼ – ½ cup of water (add as needed to obtain desired dressing liquidity)
  • 1 tbsp of minced garlic
  • 1 tsbp of lemon juice
  • 2 tbsp of soy sauce
Preparation :


Vegan bowl preparation

  1. Prepare the quinoa following the instructions on the package and set aside to cool.
  2. Prepare the other ingredients while quinoa is cooling.
  3. In a small bowl, mix the rice vinegar, salt and sugar until well dissolved. Once the quinoa has cooled slightly, add the seasoned rice vinegar and mix well.
  4. In 2 bowls or shallow plates, place the quinoa as a base.
  5. Divide the lettuce, sliced cucumbers, julienne carrots, edamame, and avocado among the bowls.
  6. Garnish with watermelon cubes, nori seaweed sheet, and chopped green onion. Top with sesame seeds, marinated ginger and drizzle dragon sauce over the bowl.

Sauce preparation

  1. Mix all ingredients except water in a small bowl.
  2. Add water slowly until desired sauce texture is achieved.