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prep time
40 min
cook time
10 min
ready time
50 min
Low Carb Vegan Mushroom Poke Bowl
A yummy poke bowl doesn’t require animal protein! This poke bowl features portabella mushroom that’s marinated in a garlic-y ginger sauce, served over keto cauliflower rice and extra toppings. You may garnish your bowl with additional seasonings or add on keto condiments at your discretion.
Jessica L.
Net Carbs
5.9 g
Fiber
4.3 g
Total Carbs
10.6 g
Protein
6.2 g
Fats
1.5 g
69 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Portabella Mushrooms, Raw
1 ounce
Soy Sauce
1 tablespoon
Ginger
¼ teaspoon
Garlic, Fresh
½ teaspoon
Cauliflower Rice
¾ cup
Black Pepper, Ground
⅛ teaspoon
Sesame Seeds
½ teaspoon, whole pieces
Soy Sauce
1 tablespoon
Rice Vinegar
½ teaspoon
Cucumber
2 ounce
Spinach
½ ounce
Laver (nori), Dried
¼ sheet
Recipe Steps
steps 4
50 min
Step 1
At last 30 minutes before making your poke bowl, prepare the mushroom portion. Chop or dice portabella mushroom and toss in a bowl with the first amount of soy sauce, ginger, and garlic. When the mushroom has absorbed all the soy sauce, cover the bowl and marinate in your refrigerator for at least 30 minutes (up to 60 minutes).Step 2
After the marinating time, make the cauliflower rice. Toss the rice in a pan over high heat with the pepper and sesame seeds. Cook until the rice is toasted.Step 3
Reduce the heat down to medium and stir the soy sauce and rice vinegar into the rice. Toss and cook until the soy sauce turns the rice into a fried golden brown.Step 4
Arrange the cooked rice in a bowl. Dice cucumber and arrange on top of the rice with whole or chopped spinach leaves. Spoon the portabella mushroom over the bowl and drizzle any excess seasoned liquid over the bowl as well. Finally, pair with the roasted nori seaweed and enjoy.
Comments
RossBassMan 4 years ago
Wonderful. Subbed zucchini for the cucumbers.