Vegetarian Poke with Brown Rice, Kale and Sesame Mayo​

October 17, 2017
A vegetarian take on a classic poke bowl.

After our recent trip to Vancouver, I was inspired to create this vegetarian poke. Poke is usually made with raw fish, but here's an easy alternative to make at home!

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Makes 4 bowls

• 3 cups cooked brown rice
• 1 large bunch kale, chopped
• 2 avocados, pitted and halved
• 1 Granny Smith apple, peeled and thinly sliced into matchsticks 
• 1 large knob of ginger, peeled and minced
• Toasted sesame seeds
• 1 bunch cilantro, chopped
• 1/2 cup wasabi peas, crushed

​For the sesame mayo:

• 3 tablespoons honey
• 1-1/2 tablespoon rice wine vinegar
• 1/4 cup mayo
• 1 teaspoon Dijon
• 1/3 teaspoon sesame oil

In a medium mixing bowl, mix together all the sesame mayo ingredients until combined. 

In a large mixing bowl, add the kale. Massage the dressing into the kale with your hands until the leaves are dark green. (Use a little of the mayo at a time until the kale is lightly coated - you won't need all of it. Don't skip this step. It makes the kale better). 

When assembling your poke bowls, start with the brown rice and kale on the bottom, topped with avocado, apple, ginger, a sprinkle of sesame seeds, cilantro and crushed wasabi peas. Drizzle with more sesame mayo, if desired. Enjoy!