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Vegan Poke

Try this Vegan Poke for a quick and easy meal bowl using Extra Virgin Olive Oil

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Course Brunch, Dinner, Lunch

Servings 4

Ingredients

For the green dressing:

3 garlic cloves
2 Juice of 2 lemons and zest of 1
1 cup extra virgin olive oil
1 cup flatleaf parsley
½ cup coriander, picked
½ cup mint, picked
1 red chilli
1 Tbsp capers
200 g veganCheddar cheese, finely grated
Salt and pepper to taste

For the poke bowl:

1 large ripe avo
2 cups each shredded red and green cabbage
2 carrots, grated
1 whole Cos lettuce, leaves separated
6 radish, thinly sliced
3 Tbsp pumpkin seeds, toasted
3 Tbsp sunflower seeds, toasted
1 can artichoke hearts, drained
1 cup chickpeas
½ red pepper, finely diced
5 Tbsp green dressing
2 30 cm wraps, to serve

Instructions

To make the dressing, blend all the ingredients together in a blender or small food processor. Taste and adjust seasoning as required.
For the poke base, arrange the ingredients into a large shallow bowl, leaving a space in the centre for the chickpeas.
Stir the chickpeas, red pepper and green sauce together and spoon into the poke bowl.
Warm the wraps gently in a frying pan and serve on the side with the poke bowl.

Video

Keywords easy plant based recipe, EVOO, healthy food, healthy recipe, plant based dinner, plant based recipe, poke, Poke Bowl, SAOlive, Shana Mouton, Vegan Poke Bowl

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