A Plant-Based Poke Bowl With Spinach, Pistachio & Mango

Name: A Plant-Based Poke Bowl With Spinach, Pistachio & Mango
Ingredients: 1 cup sprouted short grain brown rice; 1 ¾ cups water; Sea salt; ½ cup rice wine vinegar; ¼ cup mirin (rice wine); 1/4 cup hemp seeds; 1/4 cup sesame seeds; ¼ cup low-sodium soy sauce, tamari or coconut aminos, plus more for drizzling (optional); 2 mangoes—peeled, seeded and cubed; 1 small papaya—peeled, seeded and cubed; 4 cups baby spinach; 1 small watermelon radish, trimmed and sliced; 1/4 cup toasted pistachios, crushed (1 tbsp for each bowl, for garnish and added crunch); Toasted wasabi nori sheets, for garnish

cleanplates.com

The food-in-bowls trend paved the way for poke, but instead of the traditional fish, we've created a vegetarian version you'll definitely add to your dinner rotation.

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Ingredients

1 cup sprouted short grain brown rice
1 ¾ cups water
Sea salt
½ cup rice wine vinegar
¼ cup mirin (rice wine)
1/4 cup hemp seeds
1/4 cup sesame seeds
¼ cup low-sodium soy sauce, tamari or coconut aminos, plus more for drizzling (optional)
2 mangoes—peeled, seeded and cubed
1 small papaya—peeled, seeded and cubed
4 cups baby spinach
1 small watermelon radish, trimmed and sliced
1/4 cup toasted pistachios, crushed (1 tbsp for each bowl, for garnish and added crunch)
Toasted wasabi nori sheets, for garnish