Carrot and kidney beans Poke

carrot and kidney beans poke

This dish has nothing to do with the original tuna one, I am already telling you, just to be clear and don’t receive hateful messages. I never actually tried the original poke’ and I am not planning to. I am more than happy with my version and all the others that I tried. Not fancy things, just adding corn here, using asparagus there, substitute carrots for broccoli, not using veggies whatsoever. I am still in love with it.

I even dared to eat this for breakfast few times in the past few weeks, just as a remarking that I like savory breakfasts more than sweet ones. And this dish is definitely on the savory side even though you pair it with sweet Japanese rice.

Since it is a popular version in the veggie fan dimension I might try the one with beetroots even though a king mushroom version one seems so much more appealing to my tastebuds.

What do you suggest?

I am not a fan of lentils so don’t venture there , but maybe a pumpkin one? or a aubergine version. Not sure here. The problem is that the sauce touched my chords and now I would like to use it for everything, chicken soup included.

Avocado, peppers and cucumber are a common addition to the dish for what I could understand, but any other suggestions would be appreciated.

Which is your favorite vegetarian poke’ recipe?

Carrot and kidney beans Poke
Serves 2
A vegetarian version of Poke made with kidney beans and carrots.
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  1. 3-4 carrots (peeled and steamed 10 minutes)
  2. 1/2 can of kidney beans (washed)
  3. 2 tsp rice vinegar
  4. 2 tsp sesame oil
  5. 3 tbsp soy sauce
  6. 1 tsp honey
  7. 1 tsp sriracha
  8. a pinch of salt
  9. 100 g sushi rice (well washed)
  10. 160 g water
  11. 2 tbsp rice vinegar
  12. 2 tbsp sugar
  13. 1/2 tsp salt
  14. 1 tbsp sesame seeds
  15. 1 spring onion julienned
  16. a dash of chilli flakes
  1. Slice the steamed carrots diagonally.
  2. In a bowl mix together 2 tsp rice vinegar, sesame oil, soy sauce, sriracha and honey.
  3. Add the beans and the carrots and let it rest inside the fridge for 2 hours.
  4. In a pan mix the washed rice (the water had to come out clean) with 160 g clean water.
  5. Cover the pan with a lid and bring to boil. Lower the temperature to the minimum and let the rice cook fro 15 minutes.
  6. Turn off the heat and let it rest other 15 minutes.
  7. Mix sugar,1/2 tsp salt and 2 tbsp of rice vinegar and bring to boil to dissolve the sugar.
  8. Add the mixture to the rice.
  9. Put the rice in the fridge and let it cool down 2 hours.
  10. Take both rice and beans out of the fridge half an hour before eating the poke.
  11. Plate them and garnish with sesame seeds, spring onion and chilli flakes.