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Poke bowl with crispy mushrooms, courgette and cauliflower & quinoa 'rice'
- Allergens: Soy, mustard, sulphur dioxide, trace amounts of gluten.
This is our take on the popular poke bowl. We have used British seasonal veggies and added our crispy mushrooms which are breaded in chickpea flour instead of wheat flour to add more protein and fibre. We also swapped out carb-heavy rice with a mixture of cauliflower and quinoa.
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Remove the lid and the leaves with vegan mayo, pickled beetroot and radish. Heat the bowl in a pre-heated oven at 180C for 10-15 minutes or until hot. Alternatively, heat in the microwave until hot. Add back the mayo, pickled beet and radish. Enjoy!
Ingredients: Aubergine, cauliflower, oyster mushroom, chickpea flour (trace amounts of gluten), quinoa, olive oil, radish, broad beans, pickled beetroot, gluten-free teriyaki, sumac, paprika, aqua faba, oat milk (oats), white wine vinegar (contains sulphur dioxide), herbs, mustard, salt, pepper.