A poke bowl (pronounced “po-kay”) is a super-satisfying Hawaiian dish consisting of raw, marinated fish – typically tuna – that’s been cubed and combined with nutritious, colorful veggies. Traditional poke bowls are layered over a serving of sticky rice, but ours features riced cauliflower instead for a low-carb twist that’s just as tasty.
Ingredients
Marinade:
- 1/2 lb sushi grade wild-caught yellowfin tuna
- 3 TB organic coconut aminos
- 1 TB toasted sesame oil
- 1 tsp chili garlic sauce
- 1 tsp sesame seeds
- 1 organic scallion, chopped
Bowl:
- 1/2 organic watermelon radish, sliced thin
- 1/2 organic cucumber, sliced thin
- 1/2 organic avocado, sliced thin
- 1/2 organic carrot, julienned
- 1/2 cup shredded organic red cabbage
- 2 cups organic riced cauliflower
- 1 TB cold-pressed avocado oil
Preparation
1.Cut tuna into bite-sized 1/2 inch pieces.
2.In a small bowl, combine coconut aminos, sesame oil, chili garlic sauce, sesame seeds and scallions. Add tuna pieces and toss well. Tuna can marinate in the refrigerator for up to half a day or be used immediately.
3.Heat avocado oil in a skillet on medium heat. Add riced cauliflower and sauté just until softened.
4.Divide cauliflower into two bowls. Top with sliced vegetables and tuna pieces, adding additional sesame seeds and scallions for garnish. Any leftover marinade can be poured over the bowl if desired. Enjoy immediately.
Nutrition Facts*
| Calories | 427 |
| Total Fat | 23g |
| Carbs | 24g |
| Protein | 31g |
| Servings Per Recipe | 2 |
*Nutrition Facts are based on 1 serving
Photographer: Carmen Troesser
