Like the Buddha bowl, the Poke Bowl is full of flavor, texture and color! The difference is adding animal-based protein like eggs or kimchi (which usually contains a shrimp paste) or even raw fish. This recipe is great for vanlife on a hot day when you can assemble your beautiful meal from cold or leftover ingredients over the grain of your choice.

Ingredients:

• Cooked white rice
• 2 hard-boiled eggs, halved
• 2 large radishes, sliced
• 1 cup kimchi
• 1 cup alfalfa sprouts (or your favorite)
• ½ cup shredded carrots
• ½ cup shelled edamame
• ½ cup fresh cilantro, chopped
• Chopped scallions and sesame seeds

Poke sauce:

• 2 Tbsp liquid amino (or soy sauce)
• 2 tsp sesame oil
• 2 Tbsp rice vinegar
• juice from half a lime
• 1 1/2 tsp brown sugar (or sweetener of your choice)
• 2 garlic cloves, crushed
• 1 Tbsp ginger, grated
• 1 Tbsp jalpeno, chopped fine

Preparation:

Make the poke sauce in advance by combining all the ingredients above and let marinate a few hours or overnight.

Prep all the vegetables and chill in the fridge. Cook the rice and let cool for at least 10 minute. Compose the Poke bowls by laying the rice in the bottom of the bowl, and arranging the ingredients artfully on top. Sprinkle with scallions and sesame seeds. Drizzle the sauce over the top and serve.