Bowl – Recipe Coast

Ground Beef & Sweet Potato Burger Bowl

admin — Fri, 21 Aug 2026 16:38:11 +0000

This ground beef and sweet potato burger bowl is high-protein, meal-prep friendly, and tastes just like your favorite burger — no bun needed.

At A Glance

Ready In: 40 minutes
Serves: 4
Diet: High-Protein, Gluten-Free (check your Worcestershire sauce and pickles)
Nutrition Highlights: High in protein, good source of fiber and vitamin A
Main Ingredients: Ground beef mince, sweet potato, lettuce, cheese, burger sauce ingredients
Flavor Profile: Savory, tangy and a little smoky — basically a cheeseburger in bowl form.
Meal-Prep Friendly: All components keep 3–4 days in the fridge; reheat the beef and sweet potato before assembling
Best Served With: Extra pickles on the side, or over a scoop of rice if you want something heartier

This ground beef and sweet potato burger bowl gives you everything you love about a burger — juicy, well-seasoned beef mince, melty cheese, crunchy lettuce and pickles, and a tangy burger sauce — without needing a bun or a plate of fries.

Swapping in roasted sweet potato instead of the usual white potato or chips I see in burger bowls makes this version a little more nutritious while still feeling properly satisfying, and with around 1 pound (500 grams) of lean beef mince spread across four bowls, it’s a genuinely high-protein dinner.

What I love most about this one is how well it holds up to meal prep: the sweet potatoes, sauce and beef can all be made ahead and just reheated when you’re ready to eat, so it’s an easy one to have on rotation for busy weeknights. It’s the kind of bowl where everyone can build their own, adding as much cheese, onion, or sauce as they like, which makes it a good one for fussier eaters too. Once you’ve made the burger sauce, you’ll probably want to keep a jar of it in the fridge for everything else.

You might also like these ground beef recipes: Big Mac salad, Mexican ground beef casserole, beef bulgogi bowl, ground beef stroganoff, ground beef dinner recipes, or ground beef meal prep ideas.

What You’ll Need

Here is what you’ll need for this ground beef and sweet potato burger bowl recipe. Find the full measurements in the recipe card below.

For the sweet potatoes

Sweet potato — peeled and cut into cubes so it roasts quickly and evenly. White potato works too if that’s what you have, though sweet potato adds extra fiber and vitamin A.
Olive oil, salt, garlic powder and smoked paprika — the paprika is what gives the potatoes that slightly smoky, savory edge.

For the burger sauce

Light mayo and low-fat Greek yogurt — the yogurt lightens up the sauce while keeping it creamy and adds a bit of extra protein.
Ketchup (or tomato sauce, as we call it in Oz) and yellow mustard or Dijon — for that classic tang.
Sriracha — for a little heat. Leave it out or use less if you’re serving kids.
Pickle brine — don’t skip this one. It’s the ingredient that makes the sauce taste like a proper burger sauce rather than just mayo with ketchup stirred in.

For the ground beef

Lean ground beef mince — look for a leaner mince if you want to keep this lighter, though a slightly fattier mince will give you more flavor.
Olive oil, salt, garlic powder, onion powder and Worcestershire sauce — this combination is what really makes the beef taste like a burger patty rather than plain taco meat.

For the toppings

Red onion, cherry tomatoes, pickles, grated cheese (cheddar is great here) and shredded lettuce — Cos or Gem lettuce holds up well and keeps a good crunch. Swap in whatever crunchy salad veg you have on hand.

How To Make Ground Beef & Sweet Potato Burger Bowl

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this burger bowl.

Preheat your air fryer or oven to 200°C (400°F).
Toss the sweet potato cubes with olive oil, salt, garlic powder, and smoked paprika. Air fry in a single layer for 20 minutes, or roast on a flat tray for 25 minutes, until tender and lightly caramelized at the edges.
While the sweet potato cooks, whisk together the mayo, yogurt, ketchup, mustard, Sriracha and pickle brine in a small bowl until smooth. This can be made well ahead of time.
Heat a skillet over medium-high heat with the oil, then add the beef mince. Break it apart with a spatula and cook for 3–4 minutes, until it changes color and starts releasing its juices.
Add the salt, garlic powder, onion powder and Worcestershire sauce, then keep cooking until the liquid has mostly evaporated and the beef starts to brown and crisp up a little.
While the beef cooks, prep your toppings — grate the cheese, slice the tomatoes, chop the onion and pickles, and shred the lettuce.
Assemble the bowls: start with lettuce, then add the sweet potato, a generous scoop of beef, cheese, red onion, cherry tomatoes, and pickles. Drizzle generously with burger sauce and serve straight away.

Watch The Video

Recipe Tips

Get the beef nice and browned. Letting the liquid cook off properly before you stop stirring is what gives the beef those crispy, caramelized edges — that’s a big part of what makes this taste like a burger.
Make the sauce in bulk. It keeps well in the fridge for about a week and is genuinely good on almost anything — wraps, other salads, roasted veg. A squeeze bottle makes it much easier to drizzle evenly over the bowls.
Swap the protein. Ground turkey or chicken both work well here if you want a leaner option — just add a splash more Worcestershire sauce since leaner mince has less natural flavor.
Storage: Store the beef, sweet potato, sauce and chopped toppings separately in airtight containers in the fridge for up to 4 days.
Make-ahead: All four components — sweet potato, beef, sauce and chopped toppings — can be prepped up to 3 days in advance. Reheat the beef and sweet potato before assembling; keep the lettuce and other fresh toppings cold until serving.

Serving Suggestions

These bowls are a complete meal on their own, but if you’re feeding hungry teenagers or want to stretch it further, a scoop of rice or cauliflower rice underneath the lettuce works really well. A side of extra pickles or a simple cucumber salad is a nice way to round it out, and if you want to lean even further into the burger theme, toasted brioche croutons scattered on top add a fun bit of crunch.

If you’ve tried this ground beef & sweet potato burger bowl or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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All the flavor of a good burger without the bun — ground beef, crispy roasted sweet potato, pickles and a tangy burger sauce, all in one high-protein bowl. Find step-by-step photos and more recipe tips above.

Preheat the air fryer or oven to 200°C (400°F).
Toss the sweet potato cubes in the olive oil, salt, garlic powder and smoked paprika. For the air fryer, spread in a single layer and cook for 20 minutes. For the oven, scatter in one layer on a flat baking tray, without overcrowding, and roast for 25 minutes.
Combine the sauce ingredients in a bowl and whisk until smooth. Set aside — this can be done well ahead of time.
Heat a skillet over medium-high heat and add the oil and beef mince. Break it apart with a spatula and cook until the meat changes colour and starts to release its juices, about 3–4 minutes. Add the salt, garlic powder, onion powder and Worcestershire sauce, and stir to combine.
Keep cooking until the liquid has almost completely evaporated and the beef starts to brown and crisp at the edges.
While the meat cooks, prepare the remaining toppings: grate the cheese, and cut up the cherry tomatoes, onion, pickles and lettuce.
Assemble the bowls with lettuce, sweet potato, a generous amount of beef, a little cheese, onion, cherry tomatoes and pickles. Drizzle with a tablespoon or two of burger sauce (a squeeze bottle makes this easier) and serve.

Important Ingredient Tips: Don’t skip the pickle brine in the sauce — it’s what gives it that distinct, tangy burger-sauce flavour rather than tasting like plain mayo and ketchup.
Key Recipe Tips: Let the beef cook until the liquid has fully evaporated for the best browning and flavour. Make a double batch of the sauce, since it keeps well and is good on almost everything.
Storage Tips: Store the beef, sweet potato, sauce and chopped toppings separately in airtight containers in the fridge for up to 4 days.
Make-Ahead Tips: All components can be prepped up to 3 days ahead. Reheat the beef and sweet potato just before assembling; keep fresh toppings cold until serving.
FAQs:
Can I use white potato instead of sweet potato? Yes, regular or baby potatoes work well if you prefer — roast them the same way, adjusting time slightly depending on size.
Is this recipe gluten-free? It can be — just double-check your Worcestershire sauce and pickles, as some brands contain gluten.
Can I make this dairy-free? Yes, leave off the cheese or use a dairy-free alternative, and swap the Greek yogurt in the sauce for a dairy-free yogurt or extra mayo.
What’s the best way to reheat the leftovers? Reheat the beef and sweet potato in a skillet or the microwave until warmed through, then assemble the bowl with fresh, cold toppings.

Keywords: ground beef sweet potato, burger bowl, cheeseburger bowl, ground beef bowl, high-protein dinner

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Chicken Hummus Bowl

admin — Tue, 18 Aug 2026 16:13:43 +0000

This chicken hummus bowl comes together in 20 minutes — juicy seasoned chicken, creamy hummus and crunchy veg. Quick lunch or lazy dinner, sorted. High in protein and fibre, under 500 calories!

At A Glance

Ready In: 20 minutes
Serves: 3 (you can adjust the quantities)
Diet: High-protein, gluten-free (without bread), dairy-free
Nutrition Highlights: High in protein, good source of fiber from hummus and veg
Main Ingredients: Chicken tenderloins, Italian seasoning, hummus, cucumber, carrot, bell pepper, cherry tomatoes
Flavor Profile: Lemony, herby chicken with creamy, garlicky hummus and fresh crunch
Meal-Prep Friendly: Chicken keeps 3-4 days in the fridge; assemble bowls fresh
Best Served With: Warm pita or flatbread, olives, pickles

Some bowls are complicated. This one is just good hummus, quick herby lemony chicken and whatever crunchy veg is in the fridge, and somehow that’s exactly enough.

The whole thing lives or dies on the hummus, honestly. I use a store-bought one from a little place here in Sydney called Erciyes (properly garlicky, velvety, and so smooth ), but use whichever brand you genuinely love, or make your own.

It’s naturally high in protein between the chicken and the hummus, and just as good with leftover rotisserie chicken or sliced turkey if you want a completely no-cook version. I like to pair it with some Lebanese flatbread or pita bread for extra carbs, but you can go without.

Per serving: under 500 calories, 45 grams of protein and 13 grams of fibre.

You might also like these meal bowls: Greek chicken bowl, chicken and rice bowl, steak and rice bowl, ground beef and sweet potato bowl, Mediterranean salmon bowl, tofu rice bowl, or any of these best chicken bowls.

What You’ll Need

Here is what you’ll need for this chicken hummus bowl recipe. Find the full measurements in the recipe card below.

For the chicken:

Chicken tenderloins or chicken breast — tenderloins cook faster and stay juicier; swap in leftover rotisserie chicken or turkey slices for a no-cook version
Salt
Italian seasoning
Lemon juice — adds brightness and helps to tenderize the chicken
Olive oil (or oil spray) for cooking

For serving:

Hummus — the star of the bowl, use a good-quality one or homemade.
Veggies – carrot, cucumber, red bell pepper (capsicum) — cut into sticks for crunch – and cherry tomatoes.
Pepperoncini — pickled hot peppers for tang and heat; you can use Greek peppers or jalapeños.
Flatbread or pita, sliced pickles, olives, fermented radish or turnip — optional, for serving.

How To Make Chicken Hummus Bowl

Find the full recipe and nutritional information below. Here are the steps you need to follow:

Toss the chicken tenderloins with salt, Italian seasoning, and lemon juice until evenly coated.
Heat a large skillet over medium-high heat, spray with olive oil, and cook the chicken for 3-4 minutes per side.
Rest for a minute, then slice into smaller pieces.
Spoon hummus into each bowl, top with chicken, and add a generous amount of cucumber, pepper, carrot, and cherry tomatoes.
Serve with warm pita or flatbread on the side.

Watch The Video

Recipe Tips

Good hummus makes or breaks this bowl — every brand tastes different, so use one you actually love.
No time to cook? Use leftover rotisserie chicken or turkey slices for a completely no-cook meal.
Warm the flatbread briefly in a frying pan, air fryer or oven before serving — it makes a real difference.
Store cooked chicken separately from the veg and hummus for up to 4 days; assemble bowls fresh.

Serving Suggestions

Keep it simple with warm pita, olives, pickles or fermented radish on the side — they all add a nice contrast to the creamy hummus. This is an easy one to pack for lunch too: just keep the chicken, veg and hummus in separate containers and assemble at the table.

If you’ve tried this chicken hummus bowl or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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A quick, high-protein bowl of lemon and herb chicken, creamy hummus and crunchy veg — ready in 20 minutes. Find step-by-step photos and more recipe tips above.

Season the chicken tenderloins with salt, Italian seasoning and lemon juice, and toss to coat evenly.
Heat a large skillet or frying pan over medium-high heat. Spray with olive oil (about 1 teaspoon) and cook the chicken for 3-4 minutes on each side.
Remove from heat and let rest for a minute before cutting into smaller pieces.
To each bowl, add about ½ to ⅔ cup hummus, a third of the chicken (about 5 oz / 150 grams per serving), and a generous amount of cucumber, pepper, carrot sticks and cherry tomatoes.
Serve with pita or flatbread triangles, toasted or warmed briefly in the air fryer, oven or frying pan. Bread is optional but makes the meal more filling — nutrition below includes about 2 oz / 50 grams of flatbread per serving.

Nutrition: The nutrition label above is based on 1/2 cup hummus, 5-6 oz / 150 grams of chicken, veggies, and a 3 slices of flatbread (see photos) per serving.
Important Ingredient Tips: Hummus quality varies a lot between brands — go for one that’s smooth, creamy, and well-seasoned, or make your own.
Key Recipe Tips: No-cook version works well with leftover rotisserie chicken or turkey slices. Warm the flatbread before serving for the best texture.
Storage Tips: Store cooked chicken in an airtight container in the fridge for up to 4 days. Keep veg and hummus separate and assemble bowls fresh.
Make-Ahead Tips: Cook the chicken ahead and chop the veg up to 2 days in advance for quick assembly.
FAQs:
Can I make this vegetarian? Yes — skip the chicken and add extra hummus, chickpeas or falafel instead.
What’s the best hummus to use? Whatever you genuinely enjoy eating on its own — a smooth, garlicky, well-seasoned hummus makes the biggest difference here.

Keywords: chicken hummus bowl, hummus bowl, mediterranean hummus bowl, chicken hummus bowls

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Shrimp Poke Bowl

admin — Mon, 08 Jun 2026 23:50:48 +0000

This shrimp poke bowl is ready in 30 minutes, with garlic-soy butter shrimp, mango, avocado, edamame, and a creamy Sriracha-lime mayo drizzle.

At A Glance

Ready In: 30 minutes
Serves: 2 (easily doubled)
Diet: Dairy-free option, gluten-free option (use tamari), high-protein, healthy
Nutrition Highlights: High in lean protein and healthy fats; naturally balanced meal with complex carbs, greens, and fiber
Main Ingredients: Shrimp, sushi rice, mango, avocado, edamame, cucumber, Sriracha, mayo, garlic, soy sauce, butter.
Flavor Profile: Savory, garlicky, buttery shrimp with bright tropical freshness and a creamy, spicy-tangy drizzle
Meal-Prep Friendly: Store components separately in the fridge for up to 2 days; add avocado fresh when serving
Best Served With: Fresh out of the fridge on a warm night, or as a quick lunch that feels anything but boring

This shrimp poke bowl is inspired by the Hawaiian garlic shrimp and the classic poke bowl flavors. The shrimp (or prawns) are pan-fried in a quick garlic soy butter sauce until glossy and fragrant, then piled over fluffy sushi rice with mango, avocado, cucumber, and edamame.

The Sriracha lime mayo is creamy, tangy, with just the right amount of heat — and once you’ve made it, you’ll find yourself drizzling it on everything. I love this one because it hits that sweet spot between fresh and satisfying: it’s colorful, it’s got great texture from all the toppings, and the shrimp have this beautiful savory depth that raw fish poke bowls just can’t replicate.

The whole thing comes together in 30 minutes, making it perfect for a weeknight dinner situation.

You might also like these recipes: classic tuna poke bowl, tofu poke bowl, or these poke bowl ideas; or try my Teriyaki salmon bowl, Tex-Mex steak and rice bowl or this versatile chicken and rice bowl.

What You’ll Need

Here is what you’ll need for this shrimp poke bowl recipe. Find the full measurements in the recipe card below.

For the garlic soy butter shrimp:

Shrimp — Large peeled shrimp (prawns) work best here; they stay juicy and get a nice sear. Frozen shrimp are completely fine — just thaw overnight in the fridge or quickly in cold water, then pat them very dry before cooking. The drier the shrimp, the better the sear.
Garlic — Fresh and finely minced. Don’t skip the mincing; you want the garlic to melt into the sauce, not sit in chunks.
Soy sauce — Use Tamari if you need this gluten-free. It does the same job beautifully. You can use regular or light soy sauce.
Butter — Just one tablespoon, but it makes the sauce go glossy and rich. For dairy-free, leave it out and add a tiny splash of extra oil.
Sesame oil — Toasted sesame oil gives the sauce that nutty depth. A little goes a long way.
Sriracha — Adds a background warmth to the shrimp. You can leave it out or double it depending on your heat preference.
Neutral oil — For searing. Vegetable, sunflower, or avocado oil all work.

For the sriracha lime mayo:

Mayonnaise — Kewpie mayo is genuinely worth tracking down for this — it’s richer and ever-so-slightly sweeter than regular mayo and makes the sauce extra creamy. Find it at Asian grocery stores or the international aisle of most major supermarkets. Light mayo works too if that’s what you have.
Sriracha — Start with 1 tablespoon and taste as you go. You can always add more heat; you can’t take it back.
Lime juice — Freshly squeezed is best. It makes the whole sauce brighter. Lemon works if that’s what you have.
Honey — Just a touch to balance the heat.

For the bowl:

Short or medium-grain rice — Sushi rice is ideal because it’s slightly sticky and holds together well in the bowl. Regular short or medium-grain rice is fine too.
Mango — Ripe but not mushy. It adds a gorgeous tropical sweetness that works so well against the savory shrimp. If you don’t want fruit in your poke bowl, you can swap it for pickles or cherry tomatoes.
Avocado — Slice or dice just before serving so it stays fresh. It adds creaminess and healthy fats.
Edamame — Shelled and thawed from frozen. A great source of plant-based protein that also adds a satisfying bite.
Cucumber — Thinly sliced for a fresh, cooling contrast. Persian or Lebanese cucumbers are my preference; they have fewer seeds.
Green onions and sesame seeds — For garnish and a bit of nuttiness. Toast the sesame seeds in a dry pan for a minute or two — it really does make a difference.
Optional extras — Pickled ginger is lovely for cutting through the richness, and chili crisp or fried shallots add a fun crunch.

How To Make Shrimp Poke Bowl

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this shrimp poke bowl.

Cook the rice. Rinse until the water runs clear, cook according to packet instructions, then fluff with a fork and set aside.
Make the sriracha lime mayo. Whisk together mayo, sriracha, lime juice, and honey. Thin with a little water if needed, taste, and adjust. Set aside.
Prep your toppings. Dice the mango and avocado, slice the cucumber and green onions, thaw the edamame, and toast the sesame seeds in a dry pan until golden. Get everything ready before you start the shrimp — they cook fast.
Cook the shrimp. Pat dry (well!), season with salt and pepper, and sear in a hot oiled skillet for 1–2 minutes per side until pink. Cook in batches if needed.
Add the sauce. Reduce the heat to medium, and add the butter and garlic, and sauté for 30 seconds, and then add the soy sauce, sesame oil, and sriracha. Toss the shrimp through for 1 minute until glossy and fragrant, then pull off the heat.
Assemble. Divide the rice between two bowls, arrange the toppings, and pile the shrimp in the center. Drizzle with sriracha lime mayo and finish with green onions, sesame seeds, and any extras.

Watch The Video

Recipe Tips

Pat the shrimp completely dry before cooking. This is the single most important step for a good sear. Wet shrimp steam instead of sear, and you’ll miss out on those caramelized edges that make the shrimp so good.
Cook in a single layer. If your pan is crowded, the shrimp will steam rather than brown (yep, happened to me a few times). If you’re cooking for four, do the shrimp in two batches and set the first aside while you cook the second, then toss them all back in for the sauce.
Pull the shrimp off the heat as soon as the sauce is glossy. They carry over heat quickly, and overcooked shrimp go rubbery fast. When in doubt, pull them early.
Frozen shrimp work perfectly here. Thaw in the fridge overnight, or run under cold water for a few minutes, then drain and pat dry. Don’t thaw in hot water.
Make it gluten-free. Swap the soy sauce for tamari — same flavor, no gluten.
Make it dairy-free. Leave out the butter; the sauce is still delicious with just the oil, soy, garlic, and sesame.
Swap the protein. This bowl works beautifully with grilled salmon or even tofu (marinated in the same sauce, pan-fried until crispy). If you’ve already got my tofu poke bowl recipe bookmarked, that garlic soy combo will feel very familiar.
Make it spicier. Double the sriracha in the shrimp sauce, or serve with chili crisp drizzled over the top at the end.
Storage. Store the components separately in airtight containers for up to 2 days. The mayo will keep in the fridge for up to a week. Add the avocado fresh when serving — it doesn’t store well once sliced.

Serving Suggestions

This bowl is a complete meal on its own — you’ve got protein, carbs, healthy fats, and plenty of vegetables all in one. That said, a light miso soup alongside is a lovely addition, especially if you’re serving it in cooler weather.

If you’re making this for a group, lay everything out separately and let people build their own bowls — it’s one of those meals that works really well as an interactive dinner, and it means everyone can customize their heat level with the mayo. A squeeze of fresh lime right before eating is optional but highly recommended.

If you’ve tried this shrimp poke bowl or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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Pan-fried garlic soy butter shrimp over sushi rice with mango, avocado, edamame, and cucumber, all finished with a creamy sriracha lime mayo. A delicious shrimp poke bowl ready in 30 minutes. The recipe below is for two bowls, but can be stretched to 3 servings. Find step-by-step photos and more recipe tips above.

For the garlic soy butter shrimp:

For the sriracha lime mayo:

Cook the rice. Rinse under cold water until the water runs clear. Cook according to packet instructions with ½ teaspoon salt. Once done, fluff with a fork and set aside.
Make the sriracha lime mayo. Whisk together the mayonnaise, sriracha, lime juice, and honey in a small bowl. Add a teaspoon of water if needed to thin it to a drizzleable consistency. Taste and adjust seasoning. Set aside.
Prep the toppings. Dice the mango and avocado, thinly slice the cucumber and green onions, and thaw the edamame. Toast sesame seeds in a dry pan over medium heat for 1–2 minutes until golden, stirring occasionally. Have everything ready before you cook the shrimp.
Cook the shrimp. Pat shrimp very dry with paper towels and season lightly with salt and pepper. Heat a large skillet over medium-high heat and add the neutral oil. Add shrimp in a single layer (cook in batches if needed) and cook for 1–2 minutes per side until pink and cooked through.
Add the sauce. Reduce heat to medium. Add butter, garlic, soy sauce, sesame oil, and sriracha to the pan. Toss shrimp through the sauce and cook for a further 60 seconds, stirring, until glossy and fragrant. Remove from heat immediately.
Assemble. Divide rice between two bowls. Arrange mango, avocado, edamame, and cucumber around the bowl. Top with garlic butter shrimp. Drizzle generously with sriracha lime mayo and finish with green onions, toasted sesame seeds, and any optional extras.

Important Ingredient Tips: Kewpie mayo is highly recommended for the sriracha lime mayo — it’s creamier and slightly sweeter than regular mayo and makes the sauce noticeably better. Find it at Asian grocery stores or the international aisle of most supermarkets. Light mayo or regular mayo can be substituted. For the shrimp, frozen is completely fine; thaw and pat dry thoroughly before cooking for the best sear.
Key Recipe Tips: Pat shrimp completely dry before cooking — this is the most important step for a good sear. Don’t overcrowd the pan; cook in batches if needed. Pull the shrimp off the heat as soon as the sauce is glossy, as they continue cooking from residual heat.
Storage Tips: Store all components separately in airtight containers in the fridge for up to 2 days. The sriracha lime mayo keeps for up to 1 week refrigerated. Add avocado fresh when serving — it doesn’t store well once cut.
Make-Ahead Tips: The rice can be cooked ahead and kept in the fridge for up to 3 days. The sriracha lime mayo can be made up to a week in advance. Prep all toppings (except avocado) the day before and store in separate containers. Cook the shrimp fresh when ready to serve for best texture.
FAQs:
Can I use frozen shrimp? Yes, absolutely. Thaw them in the fridge overnight or under cold running water, then pat completely dry before cooking. Frozen shrimp work just as well as fresh here.
Can I make this ahead? The components store well separately, so this is a great meal prep option. Cook the shrimp fresh for best results — they only take about 5 minutes.
What can I substitute for mango? Pineapple works really well as a tropical alternative. Or skip the fruit entirely and add extra cucumber, radishes, or shredded cabbage for crunch.
Is this recipe spicy? The shrimp have a mild background heat, and the mayo has a medium kick. You can easily adjust both up or down by changing the amount of sriracha.
Can I make this gluten-free? Yes — simply swap the soy sauce for tamari. Everything else in the recipe is naturally gluten-free.
Can I substitute the shrimp? Salmon works beautifully in this bowl with the same garlic butter sauce. Tofu is also a great option — marinate and pan-fry it in the same sauce until crispy.

Keywords: spicy sriracha mayo bowl, 30-minute dinner, healthy rice bowl, shrimp poke bowl, shrimp poke, garlic butter shrimp bowl, Hawaiian shrimp bowl

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Tofu Poke Bowl

admin — Tue, 19 May 2026 21:46:10 +0000

These tofu poke bowls are fresh, satisfying, ready in about 35 minutes, and honestly pretty to look at. The miso-glazed tofu is the real star here: golden-edged, a little sticky, and full of that deep soy-ginger-sesame flavor that makes you want to eat it straight out of the pan before it even makes it to the bowl.

At A Glance

Ready In: 35 minutes (plus 15–20 minutes for pickling radish)
Serves: 4
Diet: Vegetarian, vegan-friendly (use plant-based mayo), gluten-free friendly (use GF soy sauce/tamari)
Nutrition Highlights: High in plant-based protein and fiber; good source of healthy fats from avocado and sesame
Main Ingredients: Miso-glazed tofu, brown rice, pickled radish, edamame, avocado, spicy mayo
Flavor Profile: Savory, umami-rich, a little sweet and spicy, with a fresh, tangy finish
Meal-Prep Friendly: Tofu, rice, radish, and sauce all keep separately in the fridge for up to 4 days (rice max 48 hours — freeze extra portions in zip-lock bags or use pre-cooked rice pouches)
Best Served With: A squeeze of fresh lime just before eating — it wakes the whole bowl up

This tofu poke bowl is one of my favorite vegetarian weeknight meals — fresh, filling, and ready in about 35 minutes. The miso-glazed tofu is the real star: golden-edged, a little sticky, and full of deep soy-ginger-sesame flavor. Around it, quick-pickled radish, creamy avocado, edamame, and cucumber, finished with a drizzle of sweet-spicy mayo that pulls everything together.

What I love most about this recipe is how genuinely well it works for meal prep — cook the tofu and rice on Sunday, pickle the radish, mix the sauce, and you’ve got lunches or dinners sorted for most of the week with almost no effort at assembly. It’s vegetarian, naturally gluten-free with a small swap, and vegan-friendly too — and honestly, even meat-eaters in my life have come back for seconds.

You might also like these recipes: easy and customizable classic poke bowl recipe, and for more tofu ideas, try this crispy tofu rice bowl with honey garlic soy glaze, or the crispy glazed baked tofu, or coconut tofu curry or this Asian tofu salad with cucumber and edamame beans.

What You’ll Need

Here is what you’ll need for these tofu poke bowls. Find the full measurements in the recipe card below.

For the quick-pickled radish:

Radishes — sliced thin, they pickle in just 15–20 minutes and add a bright, tangy crunch that cuts through the richness of the tofu and mayo. You can swap these for thinly sliced cucumber, carrot, or cabbage.
Rice vinegar — milder and slightly sweet, perfect for quick pickling. Apple cider vinegar works in a pinch.
Maple syrup — balances the vinegar’s sharpness. Sugar works just as well.

For the brown rice:

Brown rice — nutty, a little chewy, and it holds up well in meal prep. White rice or quinoa works perfectly, too, if that’s what you have. Short on time? Pre-cooked rice pouches are your best friend here.

For the miso-glazed tofu:

Extra-firm tofu — you need the firmest tofu you can find so it holds its shape in the pan and gets those golden edges. Soft or silken tofu will not work here.
Cornflour (cornstarch) — the secret to those lightly crisp edges before the glaze goes on. Just a light coating does the job.
White miso paste — adds deep, savory umami without being too salty. Red miso works but is more intense.
Soy sauce — use regular, reduced-sodium, or tamari for a gluten-free version.
Maple syrup or honey — gives the glaze that sticky, caramelized quality. Agave works for a fully vegan version.
Fresh ginger and garlic — freshly grated here makes a real difference to the depth of flavor; don’t swap for powdered.
Sesame oil — just a teaspoon, added last, for that nutty, toasty finish.

For the sweet & spicy mayo drizzle:

Mayonnaise — light mayo keeps it from feeling too heavy. Use vegan mayo to make this fully plant-based.
Sweet chili sauce + sriracha — this combo gives you that sweet-heat balance. Adjust the sriracha to your comfort level.
Lime juice — optional but highly recommended; it brightens the whole sauce.

Fresh and crunchy toppings:

Edamame — packed with plant-based protein and fiber, they add a satisfying bite.
Baby cucumbers — fresh and hydrating, they balance the richness of the bowl.
Avocado — creamy and filling; add it just before serving so it doesn’t go brown.
Green onions and toasted sesame seeds — for garnish, crunch, and a little extra nuttiness.

Recipe Tips

Press your tofu properly. The drier the tofu, the crispier it gets. Wrap the block in a clean tea towel or a few layers of kitchen paper and press it under something heavy for at least 10 minutes — a cast iron pan works well. If you have time, do this ahead.
Don’t skip the cornflour. It’s a light coating, but it makes a real difference to how the tofu edges crisp up before the glaze goes on.
Watch the glaze. Once you pour it over the tofu, it can go from sticky and perfect to burned in under a minute. Keep the heat medium and keep stirring.
Meal prep tips. All the components store separately in the fridge for 3–4 days: tofu, pickled radish, spicy mayo, and fresh toppings. Rice is best within 48 hours max — freeze portions in zip-lock bags if needed, or use pre-cooked pouches for easy single servings. Slice and add avocado fresh each time.
Swap the rice. White rice or quinoa works just as well as brown rice. For a lower-carb version, try cauliflower rice or a simple bed of shredded lettuce.
Swap the radish. If you can’t find radish, thinly sliced cucumber, carrot, or even cabbage all work well for the pickled element.
Make it vegan. Use plant-based mayonnaise for the drizzle and maple syrup (rather than honey) in the glaze — the rest of the recipe is already plant-based.
Make it gluten-free. Use tamari or a certified gluten-free soy sauce, and check that all other ingredients (miso, sweet chili sauce) are also gluten-free.
Storage. Assembled bowls don’t store well. Keep everything separate and assemble as needed.

How To Make Tofu Poke Bowls Step-By-Step Photos

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make tofu poke bowls.

Pickle the radish first. Toss sliced radish with rice vinegar, maple syrup, water, and salt. Set aside for at least 15–20 minutes while you prep everything else. This can be done hours ahead.
Cook the rice. Follow your packet instructions (usually 25–30 minutes on the stovetop), or use a pressure cooker to speed things up. Fluff with a fork and let it cool slightly before assembling. Or use pre-cooked pouches — no shame in that at all.

Prep and cook the tofu. Slice the pressed tofu into 2cm cubes and pat dry with kitchen paper. Toss with cornflour and a little salt. Pan-fry in oil over medium-high heat for 6–8 minutes, turning occasionally, until golden on most sides.
Make the glaze. While the tofu cooks, whisk together the miso paste, soy sauce, rice vinegar, maple syrup, ginger, garlic, and sesame oil.
Glaze the tofu. Pour the sauce over the golden tofu and toss to coat. Cook for another 1–2 minutes, stirring a few times, until the sauce turns sticky and glaze-like. Take it off the heat as soon as it looks lacquered — it catches quickly.
Mix the mayo sauce. Whisk together mayo, sweet chili sauce, sriracha, water, and lime juice until smooth and just pourable. Taste and adjust heat.
Assemble. Divide rice between bowls. Add tofu slightly off-centre. Arrange edamame, cucumber, avocado, and pickled radish around it. Scatter green onions, drizzle with spicy mayo, and finish with toasted sesame seeds. Squeeze of lime optional, but really lovely.

Watch The Video

Serving Suggestions

These bowls are a complete meal on their own — rice, protein, healthy fats, and plenty of vegetables all in one bowl. That said, a simple miso soup on the side is a lovely addition if you want something warming, especially in cooler months.

If you’re serving a crowd, lay all the components out separately and let people assemble their own bowls — it’s a fun, interactive dinner that works really well for casual entertaining. A good squeeze of lime over the whole thing just before eating is one of those small touches that makes everything taste brighter and fresher, so I always have one ready on the side.

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Fresh, protein-packed, and bursting with flavor — this miso-glazed tofu poke bowl with pickled radish, edamame, avocado, and a sweet-spicy mayo drizzle is the kind of bowl recipe you’ll want to make again and again. Find step-by-step photos below and more recipe tips above.

Sweet & Spicy Mayo Drizzle

Pickle the radish. Toss the sliced radish with rice vinegar, maple syrup, water, and salt in a small bowl. Set aside for at least 15–20 minutes while you prep everything else. This can be done hours ahead of time.
Cook the rice. Rinse the rice, then combine it with water and salt in a saucepan. Bring to a boil, reduce the heat, cover, and simmer for 30-40 minutes until cooked through to your liking. Fluff with a fork and set aside. Alternatively, use pre-cooked brown rice pouches for a quick shortcut.
Prep the tofu. Slice the tofu into 1–2 cm thick slices and press down firmly with kitchen paper to absorb moisture. Cut into cubes. Toss in a bowl with cornflour and salt until lightly coated.
Pan-fry the tofu. Heat 1–2 tablespoons oil in a large non-stick skillet over medium-high heat. Add tofu in a single layer and cook for 6–8 minutes, turning occasionally, until golden on most sides.
Make the glaze. While the tofu cooks, whisk together the miso paste, soy sauce, rice vinegar, maple syrup, ginger, garlic, and sesame oil in a small bowl.
Glaze the tofu. Pour the glaze evenly over the golden tofu and toss to coat. Cook for another 1–2 minutes, stirring frequently, until the sauce turns sticky and glaze-like. Remove from heat immediately.
Mix the mayo drizzle. Whisk together the mayonnaise, sweet chili sauce, sriracha, water, and lime juice until smooth and just pourable. Taste and adjust heat if needed.
Assemble the bowls. Divide the rice between bowls. Add a portion of tofu slightly off-center. Arrange edamame, cucumber, avocado, and pickled radish in sections around the tofu. Scatter green onions, drizzle generously with the spicy mayo, and finish with toasted sesame seeds. Squeeze lime over the bowl just before eating.

Important Ingredient Tips: Use extra-firm tofu only — anything softer won’t hold up in the pan. Press it well before cooking; the drier it is, the crispier it’ll get. White miso gives a mild, sweet umami flavor — red miso is more intense if that’s what you have. Use tamari in place of soy sauce for a certified gluten-free version.
Key Recipe Tips: Don’t skip the cornflour — it gives the tofu edges that light crispiness before the glaze goes on. Watch the glaze once it hits the pan; it can catch quickly. Stir frequently and take off the heat as soon as it looks sticky and lacquered.
Storage Tips: Keep all components stored separately in airtight containers in the fridge. Miso-glazed tofu keeps for up to 4 days. Pickled radish and mayo drizzle keep for up to 4 days. Rice is best within 48 hours — freeze extra portions in zip-lock bags or use pre-cooked pouches. Add avocado fresh at assembly.
Make-Ahead Tips: This recipe is excellent for meal prep. Cook the tofu, rice, and pickled radish ahead of time and store separately. The spicy mayo can be mixed in advance and kept covered in the fridge for up to 4 days. Assemble bowls when ready to eat and add avocado just before serving.
FAQs:
Can I use a different protein instead of tofu? Yes — this glaze works beautifully with tempeh, chickpeas, or even salmon if you’re not vegetarian. Adjust cooking time accordingly.
Can I use white rice instead of brown rice? Absolutely. White rice, sushi rice, or quinoa all work well here. Pre-cooked rice pouches are a great shortcut.
What can I use instead of radish? Thinly sliced cucumber, carrot, or shredded cabbage all work well in the pickled element if you can’t find radish.
How do I make this recipe vegan? Use plant-based mayonnaise for the drizzle and maple syrup (rather than honey) in the glaze — everything else is already vegan.
How do I make it gluten-free? Swap soy sauce for tamari or a certified gluten-free soy sauce. Double-check your miso paste and sweet chili sauce labels too, as these can sometimes contain gluten.
Do I need to press the tofu? Yes — this step really matters. The drier the tofu, the better it crisps in the pan. Even 10 minutes under a heavy pan makes a noticeable difference.

Keywords: crispy tofu poke bowl, miso glazed tofu, tofu bowl recipe, tofu poke bowl, vegan poke bowl, vegetarian poke bowl

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