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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
Cook Time 10 minutes
Total Time 2 hours 10 minutes
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.