This Whole30 Poke Bowl is a fast and easy dinner or cold lunch solution! No cooking is involved, and you can prepare it in just a few minutes.
Who knew bringing one of your restaurant favorites home was so easy? And once you see how easy it is to make, you may never order it from a restaurant again. Perfect for a date night in!
Poke, pronounced “POH-key,” means “to slice or cut” in Hawaiian. It refers to chunks of raw, marinated fish (usually tuna but sometimes salmon). Be sure to get “sushi grade” fish for this dish, as there is no cooking. Poke is often served on top of (cauliflower) rice and topped with vegetables. We recommend eating the tuna after being tossed with sauce right away.
What are coconut aminos?
We use a coconut amino-based sauce that keeps it Whole30 compatible. Many new to the Whole30 have never heard of coconut aminos. Made from coconut sap, coconut aminos are a common swap for soy sauce. (Find it in the same aisle at the grocery store!) Read this blog to learn more about coconut aminos and why they are Whole30 compatible.
Flexible to Your Preferences
The beauty of this Whole30 Poke Bowl is that it is customizable to your preferences. Can’t find mini cucumbers? Use full-sized ones, and cut them smaller. Prefer salmon? Use that instead. Want more greens? Serve it on top of a bed of greens. Need more crunch? Add shredded carrots. Make it your own!
Another option is to add a drizzle of spicy mayo on top. You can easily make your own using two tablespoons of Whole30-compatible mayo mixed with 2-3 teaspoons of hot sauce, depending on how spicy you like.
Whole30 Poke Bowl
Whole30 Poke Bowl
- 1/4 cup coconut aminos
- 2 tsp rice vineger
- 2 tsp sesame oil
- 2 green onions, green parts only slivered
- 1.5 tsp toasted sesame seeds
- 2 tsp fresh ginger peeled and grated
- pinch of red pepper flakes optional
- 1 lb sushi-grade tuna cut into small cubes
- 2 ripe avocados peeled and sliced
- 2 ripe mangos peeled and cubed
- 6 cups steamed cauliflower rice
- 4 mini cucumbers sliced thin
- additional sliced green onion
- black sesame seeds
- chopped cilanrto
- spicy mayo
- roasted seaweed
- COMBINE all poke sauce ingredients together in a small bowl. Whisk together until well combined. Pour over the tuna and stir well, then put it in the fridge until you are ready to add the tuna to your bowls.
- BUILD your poke bowl by starting with a base of cauliflower rice, then add the poke, half an avocado, half a mango, a mini cucumber, and any additional toppings your heart desires. Eat immediately and enjoy!