Poké Bowl

Inspired by a Hawaiian and Japanese fusion rice salad, Poké bowls are packed with fresh veges. Make it how you like with added protein, like chicken or tofu, and for extra crunch, top with a sprinkle of seeds or nuts.

4
15 Minutes

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Ingredients

  • 300g medium grain rice
  • 300g beetroot, cubed (about 2 large ones)
  • ½ cucumber, sliced
  • ½ bag seasonal salad leaves
  • 400g shelled edamame beans
  • 1 large carrot, cut into thin matchsticks
  • 1 avocado, sliced or cubed
  • ½ red onion, finely diced

Marinade/sauce

  • 2 teaspoons soy sauce
  • 1 teaspoon apple cider vinegar or lemon or orange juice
  • 1 teaspoon sweet chilli sauce
  • ½ teaspoon sesame oil (optional)

Method

  1. Cook rice according to packet instructions.
  2. Boil beetroot in a pot of water for about 15-20 minutes or until tender, drain. Combine the marinade ingredients together in a large bowl, mix in the hot beetroot and stir occasionally as it cools to make sure the flavours get distributed and absorbed evenly.
  3. Boil or steam edamame beans to heat through.
  4. Prepare the remaining fresh salad ingredients and set aside.
  5. To serve, portion cooked rice into bowls or deep plates. Top with fresh salad in any order you like, finish with edamame beans and the seasoned beetroot. Drizzle remaining marinade sauce over each bowl to finish.
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