HABANERO POKÉ BOWL
This poké bowl recipe is an absolute game changer! The combination of our Habanero balls and all of the fresh plant based toppings with a drizzle of sriracha mayo is so fresh and so flavoursome and the habanero balls give it the perfect crunch. The vibrant colours in this poké bowl mean that it’s easy to make it look super gorgeous too!
We purchased a vegan sriracha mayonnaise from a health food store but if you don’t have one available to you then you can make it yourself quite easily by mixing vegan mayonnaise with lemon and sriracha sauce to taste. Easy! You’re welcome to use whatever grain you would like as a base but we have chosen pearl barley for something a little different.
Feeling adventurous?! We have included instructions at the bottom of the page for building and customising your very own vegan poké bowl from scratch!
Prep time: 20 minutes | Cook time: 8-10 mins | Total time: 30 minutes
(Serves: 1 person)
1 x Habanero patty, available from Planet Organic or buy online
1 cup cooked pearl barley
1/4 cucumber, slice/peeled into long thin shavings
Small handful slaw or fermented kraut
1/2 a radish, slice finely
Small handful edamame beans
Roughly 130g mango, diced
Vegan sriracha mayo
FOR THE SIMPLIFIED PONZU SAUCE
1/4 cup soy sauce
3 tbsp orange juice
3 tbsp juice from a lemon
lemon zest from one lemon
1 tbsp mirin or rice vinegar
1 tbsp water
FOR THE AVOCADO MIX
1/2 a ripe avocado
Juice of a 1/4 lime
2 tsp black sesame seeds
FOR THE TOPPINGS
Spring onions, finely chopped
Coriander, finely chopped
Black sesame seeds
First, prepare your sriracha mayo!
If you’re using store bought sriracha mayo like us then no need to worry about this step!
If not, combine vegan mayo with lemon and sriracha sauce to taste, adding a little water if you would like it less thick! Voila! Your very own sriracha mayo :)
Make the Ponzu sauce
To make a basic ponzu sauce, simply combine all of the ingredients in a small jug and stir! Set aside.
Make the Habanero balls!
Take a habanero patty and break it up into 5 or 6 pieces and roll them together into small balls. This will get a bit messy- don’t be afraid to get stuck in! You make need to squeeze the balls firmly in your hand to get rid of any excess water and pack them together.
Time to cook the Habanero balls
Heat some oil in a non stick pan on a medium- high temperature. Once the oil is hot enough, add your habanero balls to the pan, and cook them for 6-8 minutes, turning them around in the pan fairly regularly to ensure they cook evenly all the way through. Once they are finished, set them aside! They don’t need to be piping hot when served.
Meanwhile, make your avocado mix!
Combine all of the avocado mix ingredients in a small bowl and mash together roughly using a fork until its slightly creamy but still very much chunky!
In a bowl, add a little of your ponzu sauce to your cooked pearl barley, mixing it in thoroughly.
Add very small amounts at a time- the ponzu sauce is very strong so you only need a small amount!
Time to build this bowl!
Fill the bottom of the serving bowl or plate with you pearl barley and ponzu mixture, spreading it evenly across the bottom.
Now add the Habanero balls on top of the barley, in their own little ‘section’.
Next, add your plants!
This is where things start to get creative! Place the cucumber, edamame, radish, slaw, avocado and mango into the bowl, creating little sections for each until the bowl looks full and super vibrant!
Add your toppings
Sprinkle your toppings over the bowl.
Drizzle the sriracha mayo on top and you’re done!
We would love to see your creations on instagram! Tag us @thevurgerco or use the #VurgerAtHome hashtag.
CHECK OUT BELOW FOR HOW TO BUILD YOUR VERY OWN PERSONALISED VEGAN POKÉ BOWL
BUILD YOUR OWN VEGAN POKÉ BOWL
STEP 1- CHOOSE A BASE
Pearl barley, brown rice, white rice, quinoa, farro, noodles, kale or spinach
STEP 2- CHOOSE A MAIN ELEMENT
We love to use our Habanero balls or add tofu too for a protein hit!
STEP 3- CHOOSE YOUR VEGGIES
We love using edamame beans for that protein boost! We also recommend cucumber, radish, fermented slaw, avocado, shaved carrots, kale, sauerkraut, spinach and pretty much any other raw veg you wish to add! Anything goes!
STEP 4- CHOOSE YOUR TOPPINGS
Spring onions, mango, nuts, black sesame seeds, pineapple, seaweed, ginger and wasabi.
STEP 5- ADD YOUR SAUCE
Our favourites are sriracha mayo and ponzu sauce (A salty and sweet citrus flavour). We like to use both a once in our poké bowls for extra flavour! Other popular sauces and dressings are tamari or soy sauce, pomegranate molasses or shoyu (a thicker and richer soy sauce). Toasted sesame oil and a fresh lime also makes a really refreshing a simple dressing.
HAPPY COOKING, DON’T FORGET TO SHOWCASE YOUR CREATIONS USING THE #VURGERATHOME HASHTAG!