Spicy Mango "Salmon" Poke Bowl (Vegan)

This vibrant vegan poke bowl features juicy, marinated mango in place of traditional salmon – bringing a sweet, spicy, and refreshing twist to a classic favorite. Served over fragrant ginger rice and topped with protein-rich edamame, crisp fresh vegetables, and creamy avocado, it’s a nourishing, plant-based meal that’s as satisfying as it is beautiful.

Perfect for weekly meal prep, this easy vegan poke bowl is packed with flavor, texture, and wholesome ingredients – ideal for busy weeknights or healthy lunches on the go.

4 servings

Ingredients:

Ginger rice

• 1 teaspoon extra virgin olive oil

• 1-inch piece fresh ginger, minced

• 1 garlic clove, minced

• 1 cup basmati rice, rinsed and drained

• 1/2 tsp sea salt

Spicy Mango 'Salmon'

• 1 cup frozen mango, thawed and cut into 1/2" pieces

• 1 tablespoon vegan mayonnaise

• 1 tablespoon sriracha

• 1 teaspoon fresh lime juice

• 1 teaspoon toasted sesame oil

• Salt to taste

  
  

Edamame

• 1 (8 oz) container shelled edamame (fresh or frozen)

Veggie Toppers

• 1 medium cucumber, thinly sliced

• 1 carrots, shredded or matchsticks

• 2 green onions, thinly sliced

For serving

• Diced avocado

• Drizzle of tamari

• Toasted sesame seeds

Method:

1. Make the Ginger Rice: To a small saucepan, add olive oil, ginger and garlic. Saute for 30-60 seconds, until fragrant. Add water, rice and salt and cook following package directions.

2. Marinate the mango: To a small bowl, whisk together the mayo, sriracha, lime juice and sesame oil until well combined. Add the mango and toss until evenly coated. Set aside.

3. Edamame: If using frozen shelled edamame, cook according to package instructions. If using fresh, proceed with recipe.

4. Assemble: Divide the ingredients between 4 bowls, starting with the rice. Add the edamame, veggies, spicy 'salmon' and avocado. Drizzle with tamari and sprinkle with sesame seeds.

Extra plant points: For the raw vegetables, use whatever you have on hand like fresh herbs (cilantro, chives, mint), green onion, radish, hot peppers.