Chargrilled Pieces Poke Bowl

This fresh salad is the perfect meat free addition to your specials board. 

  • Vegetarian
  • High in protein
  • High in fibre
  • Full of flavour 
  • 0:20 TIME
  • 10 Portions
  • 590 calories
  • easy


800g HARVEST GOURMET® Vegetarian Chargrilled Pieces 

60g CHEF® Fermented Pepper Paste  

40ml CHEF® Demi-Glace Liquid Concentrate  

500g black sushi rice  

1 ltr water (for rice)  

1 tsp salt  

500g carrots  

3 avocados  

3 green apples  

50ml lemon juice  

150ml water (for edamame beans)  

100ml vegetable oil  

100g baby salad leaves  

500g edamame beans 

1 Rinse the rice in a sieve under cold running water. Bring rice, water and salt to a boil in a saucepan, uncovered and over medium-high heat. Cover and reduce the heat to low.  

2 Cook the rice for approx. 35 mins or until it is tender. Remove from heat and let stand covered for approx. 10 mins. Fluff with a fork.  

3 Peel and julienne the carrots. Cut the avocados and apples into small wedges. Blanche the edamame beans for a few minutes in boiling water. Sprinkle with lemon juice, salt and pepper, set aside.  

4 Mix CHEF® Fermented Pepper Paste, CHEF® Demi-Glace Liquid Concentrate and water in a large bowl for the marinade, set aside.  

5 Heat a tbsp of oil in a large pan and fry the HARVEST GOURMET® Vegetarian Chargrilled Pieces for 3-4 min and then add to the marinade and mix well.  

6 Arrange 10 Poke bowls with all the ingredients separately or set up a "build yourself a Poke bowl station”. Perfect for takeaway or dine in. 

Chef's Tip

  • You can use all kinds of rice, grain and kernels, simply just use what is available.  
  • Serve a seasoning sauce on the side like goma, ponzu, tahini or salsa to season the dish. 




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