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This Pinterest-worthy bowl will definitely have you coming back for seconds. This recipe has everything you could want in a meal: protein, healthy fats, micronutrients from vegetables, carbs, and plenty of flavor. Plus, you can make it in less than 15 minutes, making it a perfect option for lunch, snack, or dinner. 

Ingredients

  • 1.5 lbs fresh sushi-grade wild tuna*
  • 2 cups white basmati rice, cooked
  • 1 tbsp. low-sodium soy sauce
  • 1 ½ tsp. organic sesame oil
  • 1 tsp. rice vinegar
  • 2 tsp. sesame seeds
  • 1 tsp. red pepper flakes
  • 4 small cucumber, diced
  • 3 small carrots, diced
  • ¼ cup red onion, diced
  • 1 avocado, sliced
  • 1 lime, cut into wedges
  • Scallions, chopped for garnish
  • Optional: Seaweed salad, optional

Directions

1. In a large mixing bowl, add the soy sauce, sesame oil, vinegar, red pepper, diced cucumber, diced carrots, and red onion. Mix until combined. Set aside.

2. Cut the tuna in ½” cubes. Lightly toss the tuna cubes in the marinade. Place in the fridge for 5 minutes.

3. Add rice to servings bowls. Top with tuna poke, seaweed salad, and avocado slices. Garnish with scallions. Serve with a lime wedge and sriracha for an extra kick.

Nutrition Info & Macros

  • Yields: 4-5 poke bowls
  • Cook time:  15 minutes
  • Difficulty: Easy
  • Serving size: ½ rice + 4-6 oz. tuna

Dietary Information: Gluten Free, Pescetarian, Dairy & Nut Free

Macros per serving: 395 calories, 9g fat, 33g carbs, 45g protein

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