Whole 30 Poke Bowl

This poke bowl craze is popular for a reason. They are SO delicious and really really good for you. Skip the rice (or substitute it for cauliflower rice like I do) and you’re in for a really low carb meal.  This is one of those recipes that makes you forget that you’re eating clean!

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Whole 30 Poke Bowl

This is one of those recipes that makes you forget that you’re eating clean!

Prep Time2 hrs

Cook Time10 mins

Total Time2 hrs 10 mins

Course: Lunch

Cuisine: American

Keyword: Bowl, Poke, Whole 30

Servings: 1

Ingredients

Bowl

• 4 oz Sushi Grade Tuna per person; cut into small cubes
• 1/4 cup Coconut Aminos Garlic Sauce
• 1/4 cup Coconut Aminos Regular Sauce
• 1 tsp Garlic minced
• 1 tsp Ginger minced
• 1 tsp Garlic Salt
• 1 cup Riced Cauliflower
• 1 tbsp Coconut Oil
• 1 Green Onion sliced
• 1 Cucumber diced
• 1 cup Pineapple diced
• 1 Avocado sliced
• Salt
• Pepper

Sauce

• Tessemae’s Ranch
• Frank’s Red Hot

Instructions

• Marinate your diced sushi grade tuna in coconut aminos garlic sauce, regular sauce, minced garlic, and ginger for 2 hours in the fridge.
• Sautee “riced” cauliflower in a little bit of coconut oil with 1/2 cup of green onions, garlic salt, salt & pepper. Cook until softened.
• Dice your cucumbers and pineapple, slice your avocado and chop up your green onion.
• Assemble! Place a scoop of “rice” on the bottom and lay your tuna, cucumber, pineapple, avocado, and green onion on top. I also added some dehydrated crispy onions that I bought from a vegan store.
• Top with THIS sauce: Mixture of Tessemae’s ranch and Frank’s Red Hot. The ratio depends on how hot you like it.

Love always,
Erica