Poke bowl with mango and mung bean chips

Nut free
Peanut free
Gluten free
Wheat free
Crazy about poke bowls? We get it! This bowl full of rice and vegetables is great as a nutritious lunch or light dinner. Poke is from Hawaii and has a strong Japanese touch. Usually you eat it with raw salmon or tuna, but we used protein-rich aduki beans and edamame. This is the perfect mix of Hawaii and Japan!
Dinner & lunchRice dish1 large bowl1 hour 40 minutes preparation

This is what you need

For the sauce:
Vegan mayonnaise2 tbsp
Wasabi1 tspShoyu1-2 tbsp

This is how you make it

  1. Cook the aduki beans for 80-90 minutes. Do you soak them overnight? Then you cook them in about 50 minutes. Note: how long the beans need depends, among other things, on the age of the beans. So taste regularly whether they are cooked and let them cook a little longer if necessary.
  2. Cook the sushi rice according to package directions.
  3. Cut the mango into cubes or strips. Cut the carrot julienne. Tear or cut the sushi nori into pieces.
  4. Spoon the sushi rice into your bowl. Cut the umeboshi into pieces with mix with the rice. Sprinkle the rice with shoyu or tamari.
  5. Then divide the mango, carrot and edamame over the rice.
  6. Add the nori.
  7. Mix the vegan mayonnaise and wasabi together and spread over the bowl.
  8. Crumble the mung bean chips with your hands and sprinkle them over the bowl.


  • Don't have that much time? Substitute the aduki beans for kidney beans from a jar.