All Recipes

Veggie Poke Bowl

Serves: 4


Roasted Sweet Potatoes

  • 1 lb sweet potatoes, cut into 1/2-inch pieces
  • 1 tsp canola oil
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp honey
  • Pinch each salt and pepper

Poke Bowl

  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup minced pickled ginger
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 3 cups cooked sushi rice
  • 2 cups cooked shelled edamame
  • 2 cups loosely packed shredded Foxy Organic Red Leaf Lettuce
  • 2 cups thinly sliced Foxy Organic Red Cabbage
  • 2 cups thinly sliced Napa Cabbage
  • 1 ripe avocado, halved, pitted, peeled and sliced
  • 4 radishes, thinly sliced
  • 2 tbsp finely chopped Foxy Organic Cilantro
  • 1 tbsp toasted sesame seeds


1. Roasted Sweet Potatoes: Preheat oven to 400˚F. Toss together sweet potatoes, canola oil, soy sauce, sesame oil, honey, salt and pepper. Arrange in single layer on parchment paper–lined baking sheet; bake for 18 to 20 minutes or until tender.    

2. Poke Bowl: Whisk together soy sauce, vinegar, pickled ginger, brown sugar and sesame oil; set aside. 

3. Divide rice among 4 bowls. Top with sweet potatoes, edamame, lettuce, red cabbage, Napa cabbage, avocado and radishes. Drizzle with soy sauce mixture. Garnish with cilantro and sesame seeds.  


• Substitute jasmine, basmati or long-grain rice for sushi rice if desired.

• Pack this bowl cold for lunch, keeping dressing separate; drizzle over top just before serving.