Vegan Poke Bowl

Directions

Bush Tucker Beetroot

1To make the bush tucker beetroot, steam or boil whole beetroot in a small pot for 30 minutes or until cooked. Test softness by inserting a skewer to the middle.

2Once beetroot is cooked, drain with cold water, peel the skin and cut into cubes.

3Mix beetroot, Alg Seaweed Bush Tucker, sea salt, vinegar, spring onion and sesame oil in a small bowl. Set aside.

Soy tofu

1In a small pan, heat up olive oil and sauté tofu until tofu cubes turned golden brown.

2Add soy sauce and mirin into the pan and sauté for another minute. Keep a close eye on the tofu and prevent burning.

3Turn off the stove and mix through Alg Rainbow Seaweed Seasoning Chickpea Miso & Crunchy Sesame along with shichimi togarashi. Set aside.

Edemame beans

1If edamame beans are frozen, boil in water for 5 minutes or until cooked. Drain and set aside.

To assemble

1To arrange the poke bowl, first layer sushi rice in the bottom of a medium bowl. Arrange beetroot, tofu, cucumber, avocado and edamame beans on top of the rice.

2Sprinkle Alg Rainbow Seaweed Salt on avocado and sprinkle sesame seeds on the poke bowl. Soy sauce on the side if needed.

3Use #sprinklewithAlg #AlgRainbowSeaweed