Skip to main content
Veggie Gyoza & Bacon Poke Bowl

Veggie Gyoza & Bacon Poke Bowl

with Cucumber Slaw & Sriracha Mayo
Recipe Development Team
Recipe Development TeamUpdated on December 15, 2025
Get up to $175 off + Free Extras for 8 weeks
Calories
722 kcal
Protein
32.2g protein
Total
25 minutes
Difficulty
Easy
Allergens:
  • Wheat
  • Gluten
  • Sesame
  • Soy
  • Sesame
  • Fish
  • Eggs
  • Soy
  • May contain traces of allergens
  • Almond
  • Milk
  • Wheat
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2

Garlic

1 packet

Crispy Shallots

1 packet

Jasmine rice

1 packet

Plant-Based Mayo

(Contains: Sesame, Fish, Eggs, Soy, May contain traces of allergens; )

100 g

Diced Bacon

1 packet

Japanese Dressing

(Contains: Wheat, Gluten, Sesame, Soy, Fish, Eggs, May contain traces of allergens; )

1

Cucumber

1 packet

Sriracha

(Contains: Sesame, Fish, Eggs, Soy, May contain traces of allergens, Almond, Milk, Wheat, Gluten; )

1 packet

Vegetable Gyozas

(Contains: Wheat, Gluten, Sesame; )

1 packet

Shredded Cabbage Mix

Calories722 kcal
Energy (kJ)3020 kJ
Fat36.9 g
of which saturates8.2 g
Carbohydrate76 g
of which sugars11.9 g
Dietary Fibre5 g
Protein32.2 g
Sodium1240 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

• Meanwhile, thinly slice cucumber into rounds.

3

• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When the oil is hot, add vegetable gyoza, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add a splash of water (watch out, it may spatter!) and cover with foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. TIP: Cook gyoza in batches if your pan is getting crowded.

4

• Meanwhile, combine shredded cabbage mix, cucumber, plant-based mayo, sriracha and the sesame oil in a large bowl. Sprinkle with bacon. • Toss to combine and season to taste. • Divide garlic rice between bowls. Top with veggie gyozas and cucumber slaw. • Garnish with crispy shallots. Drizzle over Japanese dressing to serve. Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Some found the dish lacking in flavour, with one reviewer describing the sauce as "terrible" and the overall taste as "flat".
  • Ease of prep: Consider using a thin-bottomed frying pan for crispy, non-stick gyoza; a typical pan may cause sticking and tearing.
  • Suggestions: Fry the cabbage if it's too cold from packaging; this can improve texture and warm it up.
AI-generated from customer reviews