Vegan Poke Bowl

Get creative and customise your healthy & Instagram-worthy salad bowls.
3 Pax
COOK TIME                      
35 Minutes


1 cupQuinoa (Salad base)
2 cupWater (Salad base)
1 canChickpeas (Salad base)
1Avocado, sliced (Salad base)
2 cupsBaby spinach (Salad base)
50gRed cabbage, shredded (Salad base)
150gCauliflower florets (Roasted curried cauliflowers)
2 tspCurry powder (Roasted curried cauliflowers)
¼ tspGround cinnamon (Roasted curried cauliflowers)
Salt and pepper To taste (Roasted curried cauliflowers)
1 tbspOlive oil (Roasted curried cauliflowers)
¼ cupsLemon juice (Tahini dressing)
¼ cupsOlive oil (Tahini dressing)
¼ cupsTahini (Tahini dressing)
1 cloveGarlic (Tahini dressing)
2 tbspAgave nectar or maple syrup (Tahini dressing)
Salt and pepper To taste (Tahini dressing)


1Preheat oven to 220°C. In a large bowl, toss florets, oil and spices until coated evenly. (Salad base)
2Spread the cauliflower on a baking sheet lined with parchment paper and roast it for 20 minutes. (Salad base)
3Rotate the pan halfway through for even cooking and let it cool when done. (Salad base)
4Combine all the ingredients and blend it until smooth. (Roasted curried cauliflowers)
5Serve it in a bowl or store the dressing in an airtight container. (Roasted curried cauliflowers)
6Boil water. Add the quinoa and cook it for 15 minutes until water is evaporated. Remove from heat and cover the cooked quinoa to let it absorb any remaining liquid. (Tahini dressing)
7Once completed, it’s time to assemble the bowl. Add the quinoa, followed by the roasted curried cauliflower, chickpeas, spinach, red cabbage, and avocado slices. Top it all off with the tahini dressing. (Tahini dressing)
8Serve immediately and enjoy.
This dish is named buddha bowl as it resembles buddha’s belly! The ingredients can also be altered according to your liking.

Scroll To Top