Hands On Time: 10 minutes
Total Time: 45 minutes
Poke Bowls (pronounced po-kay) are hugely popular right now.
They are a wonderful way to get creative with fresh and healthy ingredients.
This Salmon bowl is packed full of delicious flavors, textures and is the perfect balance of proteins and fats.
Calories: 402 kcal
Net carbs: 6.1g
0.5 pound of Salmon (you could also use Ahi tuna)
1 tablespoon of coconut aminos
1 teaspoon of sesame oil
1 teaspoon of rice vinegar
2 teaspoons of sesame seeds (I used white and black)
1 small cucumber, sliced thinly
¼ cup of bean sprouts or micro-greens
2 whole radishes, sliced thinly
1 medium spring onion, sliced
1 small zucchini, spiralized
2 tablespoons of Cashew nut butter
Cut your salmon into small cubes and place in a bowl.
Add the coconut aminos, sesame oil, rice vinegar and sesame seeds and combine well.
Place in the refrigerator for at least 30 minutes to marinate.
Once ready, build your bowl as follows:
Create a base of spiralized zucchini.
Place your salmon on one side of the bowl.
Take your sliced cucumber, radish and spring onion and create a pretty bowl by arranging them to the side.
Add a healthy dollop of Cashew nut butter and a handful of micro-greens and garnish with a final sprinkle of sesame seeds.
Tuna can be stored, covered, in the fridge for up to 3 days but the bowl is best eaten straight away.
Download and print the recipe here
This recipe was created for LeGaia by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.