Vegetarian Poke Bowl

Tacos with Deep-Fried Avocado and Poke Red Cabbage 3 of 13 Quinoa and shrimp bowl

Kikkoman Sauces 478

Category 13

Ingredient 13

Videos 0

World Cuisines 7

Specials 13

Poke Sauce Main courses Vegetables Rice Japanese Spring Summer

200 g sushi or jasmine rice
12 small carrots
½ Hokkaido pumpkin or butternut squash
2 tbsp. olive oil
½ pineapple
3-4 tbsp. Kikkoman Poke Sauce
50 g pea shoots
2-3 handfuls lamb’s lettuce (or other lettuce)
4 tbsp. pumpkin seeds
Fresh mint

Preparation

Cook the rice according to the method on the pack. Leave to cool for a while, then divide into 4 bowls.

Put the diced pumpkin or butternut squash and whole carrots into an ovenproof dish. Pour over olive oil, season with salt and pepper and bake for 25 minutes at 180°C. After baking, mix with Kikkoman Poke Sauce and pumpkin seeds.

Peel and dice the pineapple.

Place the pineapple, pea shoots, lamb’s lettuce, carrots and pumpkin on top of the rice in each bowl. Garnish with fresh mint and serve with extra Kikkoman Poke Sauce on the side.