I’m a huge fan of the hawaiian inspired Poke Bowls!  They can make a great base for lunch and dinner and contain lots ‘n lots of veggies, healthy fats and lean protein.

You can choose to opt for vegan options with tofu or tempeh, vegtarian bowls with hard boiled eggs or the fish based option displayed further on below with either salmon, crayfish or tuna.

I’m showing you how to make two of my favourite Poke Bowls here.

Since we’re all about veggies, let’s start off with a beautiful Vegan Protein Packed Poke Bowl!


  • 1/2 pack of tempeh
  • 1 handful of tauge
  • 1 handful of fresh spinach
  • 1 carrot, cut into thin stalks
  • 1/4 cucumber, cut into thin stalks
  • 50g of cooked buckwheat noodles OR kelp noodles
  • 1/2 avocado
  • 1 handful edamame beans⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 tbsp kimchi
  • sesame seeds for seasoning
  • mint & cilantro for seasoning (optional)


Tempeh Marinade:

  • 1 tbsp tamari or soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp sriracha sauce
  • Freshly ground black pepper


Start with heating your oven to 200 degrees celsius. Make the marinade combining all ingredients in a deep plate, cut the tempeh into chunky stalks and put the stalks in the marinate for approx. 15 minutes.

Meanwhile cook your noodles according to the description on the package and move along to cutting and preparing all vegetables.

Once the oven is preheated, layer a baking tray with parchment sheet and put the tempeh stalks on the tray. Bake the tempeh for 10 minutes.

Continue with layering out all vegetables in a deep bowl. Once done, add the tempeh to your bowl and sprinkle with some sesame seeds, mint and cilantro.


I like to eat this bowl with a splash of lemon, tamari and good quality olive oil. Enjoy!

Moving on to the pescetarian option: Here’s my take on a simple, low carb and veggie-loaded poke bowl including salmon and crayfish.⠀⠀⠀⠀⠀⠀⠀⠀

You’ll need: ⠀

  • 1 organic wild salmon fillet⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 handful crayfish (optional)⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1/2 broccoli, steamed⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 handful edamame beans⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 carrot, sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 handful cherry tomatoes, halved⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1/4 cucumber, sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1/2 avocado⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 2 handfuls of spinach⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • some sprouts for toppings⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 3 tbsp olive oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 2 tbsp tamari ⠀⠀
  • 1/2 lemon⠀⠀⠀⠀⠀⠀⠀
  • Pepper & Salt to season ⠀⠀⠀⠀⠀⠀⠀⠀⠀


Start with marinating your salmon in 1 EL tamari and 1 EL olive oil. Set aside for approx. 20 minutes. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Meanwhile, steam the broccoli until tender but still crispy and cut the cherry tomatoes in half, slice the carrot and avocado. 

Start layering the veggies into a deep plate or bowl, starting with the spinach and then adding the broccoli, edamame, tomatoes, carrots and avocado. Add the marinated salmon and sprinkle with a dressing of 2 tbsps olive oil, 1 tbsp tamari, the juice of half a lemon, pepper & salt. Top off with some sprouts. Et voila, enjoy!

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