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!

Whole 30 Poke Bowl

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

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Prep Time 2 hours hrs

Cook Time 10 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 1

Course: Lunch

Cuisine: American

Ingredients Method

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

Method

 

1. Marinate your diced sushi grade tuna in coconut aminos garlic sauce, regular sauce, minced garlic, and ginger for 2 hours in the fridge.
2. Sautee “riced” cauliflower in a little bit of coconut oil with 1/2 cup of green onions, garlic salt, salt & pepper. Cook until softened.
3. Dice your cucumbers and pineapple, slice your avocado and chop up your green onion.
4. 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.
5. 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