the 'non poh-kay' poké bowl
a vegan twist on the hawaiian favourite for those who don't eat fish. this is an easy way to get in on the latest food trend, keeping the dishes ease and intensity of flavour. half of the development team (natalia) is vegetarian and hates the feeling of missing out. with this dish, carnivores may even reconsider.
ingredients //
• Bowl:
400g sweet potato
600g cauliflower
80g kale
2 cloves garlic
1 corn on the cob
2 tbsp olive oil
1 tbsp coconut oil
1/2 a lime (juice & zest)
1 pinch chilli flakes
90g cashews
5 ml agave
himalayan pink salt
pepper
1/2 an avocado
• Dressing / Marinade for Kale:
1tbsp olive oil
1 tbsp apple cider vinegar
1/2 lime (juice)
1 tbsp sesame oil
1 tbsp tamari
1 tbsp agave
• Vegan Siracha Mayo:
5 tbsp siracha
1 tbsp vegenaise (http://followyourheart.com/products/original-3/)
method //
• Pre-heat your oven to 200°C. Get all of your ingredients together and put a large frying pan and griddle pan on a low heat
• Peel and roughly chop the sweet potato into 1 centimetre chunks. Lay them out onto a baking tray, add a pinch of salt, pepper and 2 tablespoons of olive oil. Roast for 40 minutes, or until soft and golden
• Meanwhile, add all of the ingredients for the dressing / kale marinade into a bowl. Add the kale to the bowl and gently massage for 2/3 minutes until it has softened slightly (the aim here is to take the raw edge out of the kale). Leave to marinate until the your ready to put your bowl together!
• Turn the heat of the griddle pan up and put the cob of corn on dry. Turn continuously until the kernels are plump, juicy and charred. When it is ready, place the base of the cob into a bowl and strip the corn off using the tip of a sharp knife. add the pinch of chilli flakes and a spritz of lime
• Break up your cauliflower and add to the food processor and blitz until it forms a rough rice like texture. Add 1 tbsp coconut oil into the large pre-heated frying pan along with 2 cloves of crushed garlic. Pour the riced cauliflower into the pan, add a pinch of salt and pepper, turn up the heat and fry for 10 minutes, or until golden and crispy. Once you’re happy with the texture, remove the cauliflower rice from the pan into your serving bowls. Clean the pan with a few pieces of kitchen towel and add the cashews into the dry pan. Dry fry until slightly golden and toasted. Add the agave nectar for the last 30 seconds of cooking (be sure not to burn your nuts)
• Combine ingredients for Vegan Siracha Mayo. Taste to make sure you’re happy with the level spice. We like it hotter than most!
• scoop the avocado and cut into chunks, add a pinch of salt
to serve //
• Arrange all of the components of the dish into one bowl and drizzle over the vegan siracha mayo for a fiery kick!
