Poke Bowls
Poke bowls (pronounced po-kay — you deserve a poke in the eye if you pronounce it po-kee) originated in Hawaii and began simply as chunks of raw tuna served with salt, candlenuts and seaweed. These days, poke bowls are a global food phenomenon and have branched out to include other meats and vegetarian or vegan options. The great thing about poke bowls is they are healthy and can be a great quick meal for one, an easy family meal or an assembly-line-style entertaining option. Our delicious poke bowl recipes offer something for everyone. Choose from our Hemp Poke Bowl; Salmon Poke; Watermelon & Coconut; Miso Cauliflower & Tofu; Rainbow Mushroom; Paprika Chickpeas & Sweet Potato; and Spicy Mexican Poke.
Salmon Poke
Recipe / Lee Holmes
This dish wouldn’t be complete without delicious salmon. Salmon is a serious wonder fish. It’s high in omega-3 fatty acids, B vitamins for energy and protein. It’s one of the most nutritious foods on the planet, in fact. It can even promote eye, skin and heart health. When you’re buying salmon, remember that fresh is best!
Serves: 3–4
Small bunch shallots, chopped
1 tbsp olive oil
Dressing
1 tbsp olive oil
½ tbsp sesame seeds
2 tbsp lemon juice
2 tbsp wheat-free tamari 2 seared salmon fillets
4 cups cooked rice
2 cups shredded kale
2 large carrots, grated
2 cucumbers, sliced
2 sheets nori, shredded
1 cup tamari almonds
1 avocado, cubed
½ cup cooked edamame beans (optional)
In frying pan over medium–high heat, cook shallots in oil
