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Poke Bowl with Plant-Based Chicken Tenders

Juicy plant-based chicken tenders over sushi-style rice.
Fresh mango, avocado, cucumber, and carrot add sweet crunch.
Creamy, savory sesame-soy flavor in every colorful bite.

lunch ⏱ 25 min 520 kcal / portion 65.0 g carbs / portion (estimated) sesamesoy

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v1 · rb0e705f985 20260727Z1751 1 piece chicken tender name refers to chicken tenders; recipe is plant-based chicken tenders 150 g carrot grated 0.5 pieces mango diced 1 piece avocado diced 0.5 pieces cucumber diced mayonnaise to taste optional mayo 🔥 bake the plant-based chicken tenders until done ⏳ season and cool the sushi rice with rice vinegar and sesame oil 🔪 grate the carrot 🔪 dice the mango 🔪 dice the avocado 🔪 dice the cucumber 🍳 sauté the edamame with soy sauce 🔪 slice and assemble poke bowls with chicken tenders, seasoned rice, carrot, mango, avocado, cucumber, and edamame 🍽 drizzle mayonnaise over the poke bowls Poke Bowl 🎉 125 g rice sushi rice 100 ml rice vinegar 3 tbsp sesame oil 100 g edamame soy sauce to taste rice, rice vinegar, sesame oil edamame, soy sauce mayonnaise
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Preparation steps

  1. bake the plant-based chicken tenders until done
  2. season and cool the sushi rice with rice vinegar and sesame oil
  3. grate the carrot
  4. dice the mango
  5. dice the avocado
  6. dice the cucumber
  7. sauté the edamame with soy sauce
  8. slice and assemble poke bowls with chicken tenders, seasoned rice, carrot, mango, avocado, cucumber, and edamame
  9. drizzle mayonnaise over the poke bowls

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