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Paleo Poké Bowl

By March 26, 2017Meal Prep, Paleo, Vegan
Paleo Poke Bowl

What is poké? It’s like a sushi roll in a bowl, only in this recipe there’s no real rice and there’s no fish. So if you’re plant-based and avoiding grains, you can have your poké and eat it, too.

Paleo Poke Bowl

Poké is (still) having a moment. It was one of the first foods I tried when I was scouting LA as my new home. It gorgeously graced the cover of Bon Appetit’s Jan-Feb issue. It seems like a new poké place pops up every day around here. It’s already pretty healthy. I saw one of those @overheardLA posts that said LA is so healthy we turn sushi into salad. Some poké spots serve kelp noodles as a base if you’re avoiding grains. But why kelp noodle when you can cauli rice? Duh.

Paleo Poke Bowl

For the “fish” this recipe uses beets, just like Sarah Britton’s poké-inspired beet bowl on My New Roots. I chose golden beets because I prefer their lighter, sweeter flavor (see #wcw for all my crush-drooling over golden beets). I got the idea after I made Olives for Dinner’s carrot lox with beets for my everything seed bagels. Tossed with some coconut aminos (that’s Paleo for soy sauce), rice vinegar, ginger and scallions, the beets are both bright and savory. So what are you waiting for? Make it!

Paleo Poké Bowls
Serves 4
Ingredients
+ 1 package Trader Joe’s frozen riced cauliflower or 1 head cauliflower, grated
+ 1 bunch Lacinto kale, shredded
+ 6 golden beets, steamed
+ 3 radishes, thinly sliced
+ 6 Persian cucumbers, diced
+ 1 bunch scallions, thinly sliced
+ 2 avocados, pitted, peeled and sliced
+ 8 T toasted sesame oil, divided
+ 1/4 C plus 2 T rice vinegar
+ 1/4 C coconut aminos
+ 1 t – 1 T grated ginger (to taste)
+ 2 T sesame seeds, plus more for sprinkling
+ wasabi-flavored toasted nori sheets, crumbled, for garnish (optional)

Instructions
To make the dressing, mix coconut aminos, 1/4c of rice vinegar and the ginger in a small bowl and set aside.

Steam your beets. I used my Instant Pot on the Steam setting for 20 minutes.

Meanwhile, wash and shred the kale and toss with 2 T of the sesame oil. Massage the kale with the oil until it wilts — this takes just a few minutes. Add the 2 T of sesame seeds, toss and set aside. With another 2 T of the sesame oil, sauteé the cauliflower rice on medium heat until starting to brown slightly, about 10 minutes. Remove from the heat and set aside.

Dice the cucumbers, slice the scallions and radishes and slice the avocados. When the beets are finished steaming, shock them in cold water and peel off the skins. Dice into cubes and toss with 2 T of rice vinegar, 2 T of sesame oil and a handful of sliced scallions. Now you’re ready to assemble.

In each bowl, add 1/2c of the cauli rice, a handful of shredded kale, a few radish slices, a handful of diced cucumber, about 1/4 cup of the beets and 1/4 of a sliced avocado. Pour about 2 T of dressing over each. Garnish with more scallions and sesame seeds and some crumbled wasabi nori for extra flavor. Enjoy, share, or don’t share (you could meal-prep these as lunches for the week).

 

Thanks Fanny Chu for the beautiful photos!

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