Recipe by Nicole Joy (republished from Nicole Joy Inspire)
Poké bowls, originating from Hawaii traditionally feature a fish salad made with tuna, soy sauce, sea salt, green onions, maui onions and limu. It’s also just served over white rice without any fancy salad stuff (I believe that’s what Western culture did to the humble Poké bowl). The best thing about these bowls is that really, you can do it with any meat you like. Technically speaking, it’s not a Poké bowl, but because all the cool kids are doing it, I thought I would get in on the action too.
The recipe isn’t exact with the fillings – literally whatever you have lying around will do fine. If you don’t want rice – try cauliflower rice. If you don’t like capsicum, leave it out. Follow the recipe, however, for the dressing – you want to get that just right. It’s amazeballs.
INGREDIENTS
- BASE:
- Brown rice
- Cauliflower rice
- Zucchini/Kelp Noodles
- Coconut Bowls
- VEGGIES
- Capsicum
- Cabbage
- Carrot
- Cucumber
- Edamame
- PROTEIN
- Tempeh
- Tofu
- TOPPINGS
- Sauerkraut
- Spring Onions
- Sesame seeds (toasted)
- DRESSING
- 2 Tbsp Tamari/ Soy Sauce
- 2 Tbsp Maple Syrup
- 1-2 tsp Miso paste
- Juice of 1 lime
- 2 Tbsp Tahini
- 1 Tbsp warm water
- 1/4 tsp sesame oil
- 1 tsp finely grated ginger
- 1/2 tsp finely grated lime zest
METHOD
- For the dressing, add all ingredients to a small jar, put the lid on and shake, shake, shake! Keeps in the fridge for about 1 week. Goes really well with pretty much anything!
- Assemble your poke bowls however you want in your favourite Coconut Bowls and enjoy!
Nicole is a loving momma of one girl named Lucia and a furbaby named Nobby. Her brand, Nicole Joy Inspire, is all about health, wellness and mindfulness.
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