Tiki Island Vegan Poke Bowl with Mango Avocado
A vibrant bowl of marinated jackfruit 'tuna' over coconut rice, topped with mango, avocado, and a zesty tamarind-lime dressing for a refreshing island feast. This pacific island-inspired vegetarian (vegan, gluten-free) ready in about 20 minutes pairs cooked coconut rice, diced fresh mango, diced avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (20 oz), drained and shredded young jackfruit in brine
- 2 cups cooked coconut rice
- 1 cup, diced fresh mango
- 1, diced avocado
- 1 tbsp tamarind paste
- 2 tbsp lime juice
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Pat 20 oz drained shredded jackfruit dry with paper towels, then toss with 1 tbsp tamarind paste, 2 tbsp lime juice, 1 tsp sesame oil, and a pinch of salt in a bowl; let marinate for 10 minutes while preparing other components.
- Step 2: Divide 2 cups cooked coconut rice between two bowls, then arrange 1 cup diced mango and 1 diced avocado over the rice.
- Step 3: Spoon the marinated jackfruit over the mango and avocado, ensuring each serving gets about 1 cup of the mixture.
- Step 4: Whisk remaining 1 tbsp lime juice with 1 tsp tamarind paste and 1 tsp sesame oil to create a glossy dressing, then drizzle over the bowls until the ingredients are lightly coated and the sauce glistens on the surface.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tiki Island Vegan Poke Bowl with Mango Avocado take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tiki Island Vegan Poke Bowl with Mango Avocado?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked coconut rice from drying out.
Can I substitute ingredients in Tiki Island Vegan Poke Bowl with Mango Avocado?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tiki Island Vegan Poke Bowl with Mango Avocado for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tiki Island Vegan Poke Bowl with Mango Avocado vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
