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+ servings

Vegan Scallop Poké Bowl with Sesame Lime Sauce

A rainbow of fresh vegetables topped with umami vegan scallops and drizzled with sesame lime sauce.

Course Lunch, Main Course
Cuisine Asian, Hawaiian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 people


Mushroom Scallops

  • 2 King Oyster Mushroom Stems
  • 1/3 cup rice wine vinegar
  • 2 tsp maple syrup or agave
  • 1 tsp dark sesame oil
  • 1 tbsp miso paste
  • 1 tbsp GF Tamari or soy sauce

Sesame Lime Sauce

  • 1 tbsp sesame oil
  • 2 tbsp GF Tamari or soy sauce
  • 1 tsp maple syrup or agave
  • 2 cloves minced of garlic
  • 1 juice from 1 lime
  • 1 tbsp sesame seds

Poke Bowl Ingredients

  • 2 cups precooked white or brown rice or quinoa
  • 2 cups vegetables I used raw snap peas, zucchini and carrots.
  • 1 cup fruit, I used plums but you can mix it up and use mango or papaya or pineapple...) sliced
  • 1 avocado sliced
  • 1 cup shredded carrots
  • 2 tbsp pickled ginger
  • 1 avocado sliced


  1. Clean and cut your King Oyster mushroom stems into scallop sized chunks. Score the ends with a sharp knofe in a cross hatch pattern as you would a scallop. In a edium bowl mix together the rice wine vinegar, maple syrup or agave, dark sesame oil, miso paste and GF Tamari. Toss your mushroom slices in and let sit for 5 minutes.

  2. Heat a pan over medium heat and add to it your scallops(scored ends down) and marinade. Cover the pan and allow to cook 6 minutes. Uncover and flip each scallop. Allow to cook 2 more minutes until the bottoms are golden.

  3. While scallops are cooking prep your fruit and veggies. Slice the fruit to manageable pieces. Cut your vegetables. I shredded my carrots as you can see.

  4. Place 1 cup of rice or quinoa into each bowl. Top with sliced fruits and vegetables. Nestle an avodado half into each bowl, drizzle sesame lime sauce over everything.

    Top with "scallops" and serve with pickled ginger.