5 Poke Bowl Recipes from My Kitchen

Recipes

5 COLORFUL AND HEALTHY POKE BOWL RECIPES

Easy, tasty, quick bowls made for anyone who LOVES this healthy trend!

MAPLE-GINGER TUNA POKE BOWL

makes 1 bowl

INGREDIENTS:

  • 3 oz Ahi tuna, sliced – TIP: ask the fish department for sushi grade tuna or buy nori from the sushi section + use it in the bowl!
  • 1/2 cup hydrated seaweed- I use wakame or Nori
  • 1/4 cup cucumber, sliced
  • 1/4 cup watermelon radish, sliced
  • 1/4 cup red bell pepper, sliced
  • 1/4 cup shredded carrot
  • 1 cup edamame beans
  • dash of sesame seeds
  • pickled ginger
  • 1/2 container of kelp noodles

To Make:

  1. Simply put it all together in a bowl!

Maple-Ginger Sauce:

  • 3 TB Bragg’s liquid aminos or gluten-free, low sodium soy sauce
  • 5 TB maple syrup (date syrup if you’re low-sugar/Whole30 or Paleo)
  • 1 tsp sesame oil
  • 1/4-1/2 tsp red pepper flakes, to taste
  • 2 TB ginger, grated finely
  • 1 tsp corn starch

TO MAKE:

  1. Mix well + let thicken.

SPICY TUNA + SALMON POKE BOWL

makes 2 servings

INGREDIENTS:

  • 1 1/2 cups prepared brown rice
  • 2 TB scallions, chopped
  • 1/2 cucumber, sliced
  • 2 radishes, sliced thin
  • 1 cup slaw mix
  • 5 pieces of ahi tuna
  • 5 pieces of sushi grade salmon
  • Optional: tobiko (caviar)

For the Aioli:

  • 2 TB paleo mayo
  • 2 TB plain Greek yogurt
  • 3-4 tsp chili oil
  • A few dashes of Bragg’s or coconut aminos

TO MAKE:

  1. Simply divide all ingredients amongst 2 bowls.
  2. Mix together the sauce ingredients in a small bowl and divide it into 2 containers to mix into the poke bowl when ready-to-eat.

SPICY SHRIMP + BLACK RICE POKE BOWL

makes 1 serving

INGREDIENTS:

  • 1/2 cup or 5-6 cooked shrimp simply mixed with:
    • 1 TB paleo mayo and 1 tsp Sriracha sauce
  • 1 watermelon radish, cut into matchsticks
  • 1 small carrot, peeled + cut into matchsticks
  • 3-4 jalapeno slices, remove seeds to make it less spicy
  • 1 cup green cabbage, shredded
  • 1/2 cup plain purple cabbage or pickled purple cabbage
  • 2 TB edamame
  • 1 TB scallions, chopped
  • 1/2 cup prepared black rice
  • 1/2 avocado
  • 2 tsp black sesame seeds

QUICK TIPS:

I buy cooked shrimp and an instant Forbidden rice bowl to save prep time

TO MAKE:

  1. Simply plate all of the ingredients except the shrimp.
  2. In a small bowl, toss the cooked shrimp with the mayo and Sriracha- adjust to your desired spiciness.
  3. Add it to the bowl and sprinkle with sesame seeds.

LOW-CARB AHI WITH CAULIFLOWER FRIED RICE POKE BOWL

makes 1 serving

INGREDIENTS:

  • 4 slices ahi tuna
  • 1/4 cup avocado, diced
  • 1 cup purple cabbage, shredded
  • 1 TB jalapeno, sliced
  • 1 TB scallions, sliced
  • 1/8 cup carrot, peeled + chopped
  • 1/8 cup Mung bean sprouts
  • 1 1/2 cups prepared cauliflower fried rice
  • Liquid aminos- to drizzle

For the Cauliflower Fried Rice: makes an extra cup for another time!

  • 2 cups cauliflower – roughly 1 head, cut into florets + then rice in a food processor
  • 1/8 cup yellow onion, chopped
  • 1 TB Bragg’s aminos
  • 1/2 TB toasted sesame oil
  • 1/2 TB ginger, minced
  • 1 tsp garlic, minced
  • 1/2 tsp raw black sesame seeds
  • 1/2 tsp chili sauce
  • 1/2 tsp raw honey

TO MAKE:

  1. For the cauliflower fried rice: In a large skillet over medium heat, heat 1/2 TB sesame oil. Toss in the onion and cook until tender-roughly 5-6 minutes. Add in the cauliflower -cook for 6-7 minutes or until soft.
  2. Meanwhile, mix the sauce ingredients.
  3. Add the sauce to the pan and the peas- heat 1-2 minutes.
  4. Plate it with the remaining ingredients.
  5. Drizzle with liquid aminos.

TERIYAKI SMOKED SALMON POKE BOWL

makes 1 serving

INGREDIENTS:

  • 3 slices of smoked salmon, chopped (TIP: I marinate it for an hour or overnight in a bit of teriyaki sauce)
  • 1 cup leftover brown or black rice
  • Dash of sesame oil
  • 1 TB scallions, chopped
  • 1 TB black + white sesame seeds
  • 1 TB jalapeno, chopped
  • 4 cucumber slices, quartered
  • 1/2 cup Mung bean sprouts
  • 1/8 cup carrot, shredded
  • 1/8 cup avocado, diced
  • Teriyaki sauce

TO MAKE:

  1. In a skillet over medium heat, add the sesame oil and then top with the rice- pressing it down tightly as if making a tight pancake. Brown and crisp it for 5-6 minutes. Remove + fluff with a fork in a bowl.
  2. Add in the prepared toppings, salmon, + then drizzle with added Teriyaki sauce.

Watermelon Radish Tuna Tostada Bowl

Recipes

NUTRITION ON YOUR PLATE:

RADISH HEALTH: Radish bulbs, often called “globes,” are peppery in flavor and come in many different varieties + colors.

  • Vitamin C content- 1/2 cup of radishes offers about 14 % of your recommended daily allowance of Vitamin C; an antioxidant that helps fight against free radicals in your body and helps prevent cell damage. Vitamin C also aids in the production of collagen, which supports healthy skin and blood vessels.
  • Fiber + water content aid in improved digestion.
  • Good levels of potassium + folate.
  • Radishes also contain phytochemicals such as indoles; an anti-cancer property often found throughout the Brassica family of veggies.
  • Radishes also contain an important isothiocyanate antioxidant compound called sulforaphane; a potential cancer fighter.

TIP- USE THE WHOLE VEG: save the radish greens to add to a salad or use in a pesto

MICROGREENS HEALTH: microgreens are young vegetable greens that are approximately 1–3 inches tall. Essentially they are the infant form of our usual greens.

The overall benefit? These babies; literally, have a higher vitamin, mineral and antioxidant levels than the same quantity of “adult” greens. Some studies say up to 40 times higher!

Different kinds of microgreens:

  • Brassicaceae family: Cauliflower, broccoli, cabbage, watercress, radish and arugula
  • Asteraceae family: Lettuce, endive, chicory and radicchio
  • Apiaceae family: Dill, carrot, fennel and celery
  • Amaryllidaceae family: Garlic, onion, leek
  • Amaranthaceae family: Amaranth, quinoa swiss chard, beet and spinach
  • Cucurbitaceae family: Melon, cucumber and squash

   

WATERMELON RADISH TUNA TOSTADA BOWL

For the Base:

  • 2 cups watermelon radish; spiralized
  • 1/2 cucumber, sliced; halved, quartered
  • Large handful of micro greens
  • 1/4 avocado, diced
  • 5 jalapeno slices

For the Tuna Salad:

  • 5 oz white tuna meat in water
  • 1 TB paleo mayo
  • Dash of lime juice
  • Salt + pepper, to taste
  • 1 scallion, chopped

TO MAKE:

1. Spiralize the radishes + place in a bowl.
2. Chop the jalapeño, avocado, + scallions.
3. Mix the mayo, scallion, salt, pepper, tuna, + lime juice.
4. Place the micro greens, tuna salad, jalapeno, + avocado atop the noodles + serve.

REPURPOSE THE LEFTOVERS:

Let’s show how we can repurpose this tuna salad in a different way! Make actual mini tostadas atop radish slices for snack-time with a slice of avocado, jalapeno, + black sesame seeds.