Budget Bliss Poke Bowl
Easy
Gluten free
Wheat free
United States and Canada
mains
lunches
This is our deliciously budget-friendly take on a traditional Hawaiian poke bowl – quick to make, nutritious and just £1.29 per serving (or even less with a few swaps).
Nutritional information is based on one serving using tofu as the protein option, one tablespoon of sunflower seeds, one tablespoon of crispy onions and sriracha mayo.
30
Kcal
680
Carbs
79 g
Protein
22 g
Fat
31 g
* Nutritional information per serving.
Ingredients
Base
- 75g/2.7 oz (uncooked) brown rice (supermarket own-brand), cooked according to the instructions on the packet (use an instant rice if short of time)
Vegetables
- ½ carrot, grated or spiralised
- 4 cherry tomatoes, halved
- 3 cm chunk of cucumber, cubed
- 5 pineapple chunks, drained and rinsed (if using tinned; if using frozen, thoroughly defrost first)
- 3 radishes, sliced
- ¼ red onion
Protein
Choose 1 of the following:
- 75g/2.7 oz smoked or extra firm tofu (supermarket own-brand), cut into 2cm cubes (serve cold or you can lightly fry until golden with a splash of soy sauce or salt) or firm silken tofu, cubed
- 100g/3.5 oz chickpeas or black beans, drained and rinsed
Topping
- Choose a sprinkling of 1-2 budget toppings:
- Chilli flakes
- Crispy onions (find them in bulk in the global section in supermarkets – use gluten-free varieties if needed)
- Fresh herbs
- Sunflower seeds
- Sesame seeds
- Black sesame seeds
- Poppy seeds
- Nigella seeds
- Spring onions, sliced
- Homemade kimchi or sauerkraut
- Toasted peanuts
Sauce
- Sriracha mayo (mix 2 tbsp supermarket own-brand vegan mayo with 2 tsp sriracha and 2 tsp bottled lime or lemon juice)
Base
- 150g/5.3 oz (uncooked) brown rice (supermarket own-brand), cooked according to the instructions on the packet (use an instant rice if short of time)
Vegetables
- 1 carrot, grated or spiralised
- 8 cherry tomatoes, halved
- 6 cm chunk of cucumber, cubed
- 10 pineapple chunks, drained and rinsed (if using tinned; if using frozen, thoroughly defrost first)
- 6 radishes, sliced
- ½ red onion
Protein
Choose 1 of the following:
- 150g/5.3 oz smoked or extra firm tofu (supermarket own-brand), cut into 2cm cubes (serve cold or you can lightly fry until golden with a splash of soy sauce or salt) or firm silken tofu, cubed
- 200g/7 oz chickpeas or black beans, drained and rinsed
Topping
- Choose a sprinkling of 1-2 budget toppings:
- Chilli flakes
- Crispy onions (find them in bulk in the global section in supermarkets – use gluten-free varieties if needed)
- Fresh herbs
- Sunflower seeds
- Sesame seeds
- Black sesame seeds
- Poppy seeds
- Nigella seeds
- Spring onions, sliced
- Homemade kimchi or sauerkraut
- Toasted peanuts
Sauce
- Sriracha mayo (mix 4 tbsp supermarket own-brand vegan mayo with 4 tsp sriracha and 4 tsp bottled lime or lemon juice)
Base
- 225g/8 oz (uncooked) brown rice (supermarket own-brand), cooked according to the instructions on the packet (use an instant rice if short of time)
Vegetables
- ¾ carrot, grated or spiralised
- 12 cherry tomatoes, halved
- 9 cm chunk of cucumber, cubed
- 15 pineapple chunks, drained and rinsed (if using tinned; if using frozen, thoroughly defrost first)
- 9 radishes, sliced
- ¾ red onion
Protein
Choose 1 of the following:
- 225g/8 oz smoked or extra firm tofu (supermarket own-brand), cut into 2cm cubes (serve cold or you can lightly fry until golden with a splash of soy sauce or salt) or firm silken tofu, cubed
- 300g/10.6 oz chickpeas or black beans, drained and rinsed
Topping
- Choose a sprinkling of 1-2 budget toppings:
- Chilli flakes
- Crispy onions (find them in bulk in the global section in supermarkets – use gluten-free varieties if needed)
- Fresh herbs
- Sunflower seeds
- Sesame seeds
- Black sesame seeds
- Poppy seeds
- Nigella seeds
- Spring onions, sliced
- Homemade kimchi or sauerkraut
- Toasted peanuts
Sauce
- Sriracha mayo (mix 6 tbsp supermarket own-brand vegan mayo with 6 tsp sriracha and 6 tsp bottled lime or lemon juice)
Base
- 300g/10.6 oz (uncooked) brown rice (supermarket own-brand), cooked according to the instructions on the packet (use an instant rice if short of time)
Vegetables
- 2 carrot, grated or spiralised
- 16 cherry tomatoes, halved
- 12 cm chunk of cucumber, cubed
- 20 pineapple chunks, drained and rinsed (if using tinned; if using frozen, thoroughly defrost first)
- 12 radishes, sliced
- 1 red onion
Protein
Choose 1 of the following:
- 300g/2.7 oz smoked or extra firm tofu (supermarket own-brand), cut into 2cm cubes (serve cold or you can lightly fry until golden with a splash of soy sauce or salt) or firm silken tofu, cubed
- 400g/3.5 oz chickpeas or black beans, drained and rinsed
Topping
- Choose a sprinkling of 1-2 budget toppings:
- Chilli flakes
- Crispy onions (find them in bulk in the global section in supermarkets – use gluten-free varieties if needed)
- Fresh herbs
- Sunflower seeds
- Sesame seeds
- Black sesame seeds
- Poppy seeds
- Nigella seeds
- Spring onions, sliced
- Homemade kimchi or sauerkraut
- Toasted peanuts
Sauce
- Sriracha mayo (mix 8 tbsp supermarket own-brand vegan mayo with 8 tsp sriracha and 8 tsp bottled lime or lemon juice)
Instructions
Assembly
- Ideally use a wide bowl (but any will do) and then place your rice on the bottom.
- Arrange the vegetables into separate sections over the top in a way that looks pretty (if you like!).
- Place the protein option(s) into its own separate little section next to the vegetables.
- Sprinkle over your topping(s) and then finally drizzle over your sauce.
Assembly
- Ideally use wide bowls (but any will do) and then divide your rice on the bottom of each bowl.
- Arrange the vegetables into separate sections over the top in a way that looks pretty (if you like!).
- Place the protein option(s) into its own separate little section next to the vegetables.
- Sprinkle over your topping(s) and then finally drizzle over your sauce.
Assembly
- Ideally use wide bowls (but any will do) and then divide your rice on the bottom of each bowl.
- Arrange the vegetables into separate sections over the top in a way that looks pretty (if you like!).
- Place the protein option(s) into its own separate little section next to the vegetables.
- Sprinkle over your topping(s) and then finally drizzle over your sauce.
Assembly
- Ideally use wide bowls (but any will do) and then divide your rice on the bottom of each bowl.
- Arrange the vegetables into separate sections over the top in a way that looks pretty (if you like!).
- Place the protein option(s) into its own separate little section next to the vegetables.
- Sprinkle over your topping(s) and then finally drizzle over your sauce.