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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.