Earthy mushrooms, warm rice, and tons of fresh veggies come together in these Mushroom Rice Poke Bowls. These mushroom rice bowls are easy to make, great for meal prep, and ready in just half an hour.
Mushrooms, especially portobello mushrooms, make such a great umami flavor in plant-based cooking. They are definitely the star of the show in these rice bowls.
I'm calling these bowls poke, because the bowls are definitely reminiscent of a traditional poke bowl. Just with a mushroom twist!
Jump to:
What is poke?
Pronounced POH-ke, poke usually refers chunks of raw, marinated fish, served over rice and topped with vegetables and savory sauces.
Poke literally means "to slice or cut."
This is a mushroom twist on poke, with less of a seafood feeling. These bowls have cooked, rice, sautéed mushrooms and tons of fresh veggies.
Why I love these Mushroom Rice Bowls
- Dietary needs - these bowls are plant-based, gluten-free, dairy-free, oil-free, and sugar-free.
- Veggie-full - in addition to the mushrooms, I've suggested adding carrots, spinach, cabbage, and microgreens. But the veggie possibilities are endless. These bowls would also taste great with some red onion and cucumbers. Or whatever veggies you love!
- Meal prep friendly - any bowl like this is perfect for meal prep! Make everything on one day and you'll have lunch for the week.
- Quick - it only takes about half an hour to whip up these bowls from start to finish.
- High protein - with edamame and a bit of protein from the mushrooms, these bowls are packing protein to keep you full and satisfied
- Rice Bowls or Veggie Bowls - technically a poke bowl is a rice bowl, but you can make the rice a side item and change the base of the bowl to spinach
Ingredient Notes & Substitutions
Rice Ingredients
- Sushi Rice or Pearl Rice: sushi rice is a short-grain rice that has a higher starch content and ends up being more sticky than regular rice. Pearl rice is a similar short grain. These are both great options for your poke because of the texture. Any rice will work though!
- Salt: don't forget to add a pinch of salt to the pot!
Mushroom Ingredients
- Portobello Mushrooms: portobellos have the most meaty, earthy flavor and are ideal in this dish. But, a cheaper option is cremini mushrooms (also known as baby bellas).
- Balsamic Vinegar: balsamic gives the mushrooms a tangy sweetness
- Rice Vinegar: a more mellow vinegar that gives the dish a slight Asian flair
- Maple Syrup: a bit more sweetness helps balance the tang from the vinegars. You can sub date syrup for a completely fruit sweetened dish.
- White Miso: miso is a soybean paste. It adds some salt and helps create an umami flavor for the sauce. You can find miso in the Asian section or in the vegan section of the grocery store - choose the lightest color miso you can find. I love the Miso Master brand because of the mellow flavor.
- Oregano
- Salt & Pepper
Veggies
- Spinach: for a more veggie-forward bowl, use 2x or 4x the spinach
- Edamame: the easiest way to eat edamame is by purchasing a bag of frozen edamame. Be sure to get the shelled kind (sometimes called mukimame) to avoid extra work of shelling.
- Carrots: whole carrots julienned or shredded are ideal for the best taste, but you can swap pre-shredded carrots to save time
- Red Cabbage: you could also use a green cabbage. (And head over to my cabbage steaks recipe if you have leftover cabbage.)
- Microgreen Sprouts: my favorite is broccoli sprouts!
- Sesame Seeds: for garnish and a bit of crunch at the end
How to make Mushroom Poke
Step 1. Cook the rice according to the package directions. Be sure to add a pinch of salt to the pot.
Step 2. Meanwhile, cook the mushrooms. Add the mushrooms, balsamic vinegar, rice vinegar, maple syrup, miso, oregano, salt, and pepper to a non-stick pan over medium heat. Cook 5-7 minutes, until the mushrooms are soft.
Step 3. Divide the rice, mushrooms, and veggies into bowls. If desired, use some of the liquid from the mushrooms as a sauce. Sprinkle with sesame seeds. Enjoy!
FAQ & Expert Tips
You can absolutely load these bowls with extra veggies. Veg like cucumber and red onions would be particularly delicious in these bowls.
Poke is typically a rice bowl, but you can swap the rice for some more fresh spinach and make the base of these bowls a leafy green!
Or keep the rice as more of a side and serve with a larger handful of spinach.
Double or triple the edamame. Or cook up some crispy baked tempeh for even more protein.
If you want to use these bowls for meal prep or have leftovers, I recommend storing the rice, mushrooms, and veggie toppings separately.
If the ingredients are stored separately, the bowls will last in the fridge up to a week.
Recipe Prayer
Thank you God for these flavorful bowls. We are grateful for the food you provide. Amen.
More Vegan Bowls
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📖 Recipe
Mushroom Rice Poke Bowl
Ingredients
Rice
- 1 Cup Dry Sushi Rice, Pearl Rice or rice of choice
- Pinch Salt
Mushrooms
- 8 Ounces Portobello Mushrooms thinly sliced
- 2 Tablespoons Balsamic Vinegar
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Maple Syrup
- 1 Tablespoon White Miso
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
Bowl
- 2 Ounces Raw Spinach
- 2 Cups Shelled Edamame cooked from frozen
- 2 Carrots julienned or shredded
- ¼ Small Red Cabbage sliced
- Microgreen Sprouts
- Sesame Seeds
Instructions
- Cook the rice according to the package directions. Be sure to add a pinch of salt to the pot.
- Meanwhile, cook the mushrooms. Add the mushrooms, balsamic vinegar, rice vinegar, maple syrup, miso, oregano, salt, and pepper to a non-stick pan over medium heat. Cook 5-7 minutes, until the mushrooms are soft.
- Divide the rice, mushrooms, and veggies into bowls. If desired, use some of the liquid from the mushrooms as a sauce. Sprinkle with sesame seeds. Enjoy!
Nutrition
Nutrition information is an estimate.
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