Low Carb Vegan Mushroom Poke Bowl

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play
  • prep time

    prep time

    40 min

  • cook time

    cook time

    10 min

  • ready time

    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

Low Carb Vegan Mushroom Poke Bowl

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Portabella Mushrooms, Raw

    Portabella Mushrooms, Raw

    1 ounce

  • Soy Sauce

    Soy Sauce

    1 tablespoon

  • Ginger

    Ginger

    ¼ teaspoon

  • Garlic, Fresh

    Garlic, Fresh

    ½ teaspoon

  • Cauliflower Rice

    Cauliflower Rice

    ¾ cup

  • Black Pepper, Ground

    Black Pepper, Ground

    ⅛ teaspoon

  • Sesame Seeds

    Sesame Seeds

    ½ teaspoon, whole pieces

  • Soy Sauce

    Soy Sauce

    1 tablespoon

  • Rice Vinegar

    Rice Vinegar

    ½ teaspoon

  • Cucumber

    Cucumber

    2 ounce

  • Spinach

    Spinach

    ½ ounce

  • Laver (nori), Dried

    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 1
  • 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 2
  • 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 3
  • 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.
    Step 4

Comments 1

  • RossBassMan

    RossBassMan 5 years ago

    Wonderful. Subbed zucchini for the cucumbers.