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VEGAN POKE BOWL

Considered as the most instagrammable dish today, the poke bowl became so famous in the past years that you can find it everywhere! Restaurants, raw concept eat-in or take-away, this delicious fresh dish is easily adaptable to different cultures.

The poke bowl was born in Hawaii. “Poke'' means “to cut crosswise into pieces” in Hawaiian and the traditional poke bowl was a very simple mixture of cubes of raw “ahi”(tuna), marinated in a bit of “shoyu”. It doesn’t have to be necessarily prepared using tuna fish, a large variety of possibilities is available, such as: “tako” (octopus), tofu, shrimp, scallop or salmon, mixed with chilli paste, “limu” (vitamin-packed seaweed), crushed kukui nuts, avocado, sesame oil and green onions. Fish can be easily replaced by a vegan option, such as sweet potato, squash or any other ingredient more suitable to your personal taste. It is definitely a super food as it gathers all the important nutrients in a dish, therefore wearing the nickname: “Detox Poke Bowl” :-) Enjoy the freshness!


Servings : 1 Poke Bowl

Preparation time : 30 min

Ingredients :

1/2 avocado

150 grams of quinoa

50 grams of white cauliflower

50 grams of purple cauliflower

100 grams of Sweet Potato

50 grams of Salsify

1/2 pomegranate

50 grams of red cabbage

50 grams of Wakamé seaweed

Some almonds, hazelnuts, or pistachios

Some sesame seeds

Sauce: olive oil and balsamic cream salt and pepper, lemon juice


Preparation :

  • Start by cooking the quinoa in boiling water. Let it boil for 10-15 minutes.

  • In the meantime, cut the cauliflower into large pieces, the red cabbage into thin strips, and the sweet potato into sticks.

  • Brown the salsify and sweet potatoes in a knob of butter and leave to cook over low heat.

  • Lightly boil your cauliflowers or you can also put them raw in your poke or mix the 2 textures.

  • Cut the avocado in half and cover it with sesame seeds.

  • Serve the quinoa in a bowl and arrange all the ingredients of the recipe on top, do not forget the wakame seaweed.

  • Sprinkle with seeds and a dash of lemon juice and season.


Serve with olive oil and balsamic vinegar on the side. Enjoy!

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