The important thing to know about a poké bowl is that it combines contrasting temperatures, flavours, and textures. It should be a perfect balance of crunch, sweetness, sourness, sharpness, heat, saltiness and freshness. Texture is key! 100g of protein such as fish, seafood, chicken or tofu and 50g of brown rice or cauliflower rice are added to the poké bowls (uncooked weights), plus accompaniments such as bean sprouts, shelled edamame, cucumber, radish, carrot, watermelon, pineapple, seaweed, crispy onion, crushed nuts and sesame seeds. All you need to do is take a look in your fridge and see what you have.
3 tbsp smooth unsweetened peanut butter
½ cup tepid/warm water
1 tbsp soy sauce
1 tsp maple syrup
2 tsp fresh grated ginger
1 large garlic clove, minced
1 tbsp lime juice
2 tbsp tamarind jam
To make the tamarind dressing, blend all the ingredients together and season to taste. This will keep for two weeks in the fridge.
To assemble the poké bowl, place the rice mix at the base of the bowl. Add protein and your prepared toppings including some of the Turmeric Cauliflower to your poké bowl, then drizzle with some of the tamarind dressing, some sesame seeds or chopped nuts and some crispy onions. You are aiming for a ratio of a third rice, a third protein and a third toppings.
Nutritional Values (for whole batch): 432 kcals / 48g carbs / 21g fat / 11g protein.
Recipes from the kitchen of Poké Food; nutrition that nourishes from the inside out.