Poke bowl

Name: Poke bowl
Prep time: 1 min
Cook time: 45 min
Yield: 2 servings
Ingredients: 1 avacado slices; Bowl; 2.5 cups broccoli; 0.5 cup cooked brown rice; Dressing; 5.5 oz fish filet chilled; Garnish; 1 tablespoons grapefruit juice; 1.5 cups of kale; 1 tablespoons mirin; 6 Radishes thinly sliced; 1 tablespoons rice vinager; Salt to taste; Salt and black pepper; 1 teaspoon seasame oil; 2 tablespoons seaweed salad; 2 snips if micro leaves; 2 tablespoons soy sauce; 2 spring onions finely chopped; Sprinkle of black Seaseme seeds; 3 to 4 pieces of sushi ginger; 1 tablespoons wasabi paste

Ready: 45 min

Servings: 2 servings

Calories: 446.5

Ingredients

1 Dressing
2 2 tablespoons soy sauce
3 1 tablespoons rice vinager
4 1 tablespoons mirin
5 1 tablespoons grapefruit juice
6 1 teaspoon seasame oil
7 1 tablespoons wasabi paste
8 3 to 4 pieces of sushi ginger
9 Salt to taste
10 Bowl
11 1.5 cups of kale
12 Salt and black pepper
13 5.5 oz fish filet chilled
14 0.5 cup cooked brown rice
15 2.5 cups broccoli
16 6 Radishes thinly sliced
17 2 tablespoons seaweed salad
18 2 spring onions finely chopped
19 2 snips if micro leaves
20 Sprinkle of black Seaseme seeds
21 1 avacado slices
22 Garnish

Directions

1
Dressing
2
Whisk together the soy sauce, vinager, grapefruit juice, seasame oil, waabbi paste, and ginger. Season to taste.
3
Assemble the bowls
4
Divide the kale between two bowls, season well with salt and pepper, then drizzle over a little of the dressing. Arrange the fish, brown rice, broccoli radishes, and avocado on top to separate piles and more of the dressing.
5
Garnish with the Nori spring onions micro leaves and sesame seeds serve with a few dishes of hot sauce if you would like extra heat

Nutrition per serving

446.5 Calories

37.63g Carbs

27.83g Protein

20.44g Fat

Allergens

milk egg fish tree nuts wheat soy sesame

Poke bowl

Directions

Nutrition per serving

Tags

Allergens