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Recipe : DIY POKE Bowls



Ready in 20 minutes

Serves 4 people


Ingredients

Toppings & Fillings

  • 6 - 8 Skinless Chicken Breasts ( fresh salmon OR tuna OR beef strips ) - cut into blocks

  • 1 c uncooked Brown /Basmati /Quinoa

  • 1 lemon

  • 2 medium Avocados

  • ½ cucumber shredded

  • 2 carrots grated

  • 1 cup edamame beans - shelled

  • 1 bag Baby Spinach OR Mixed Greens OR Butter Lettuce - washed & dried

  • 1 cup Kidney Beans OR Chickpeas - decanted and rinsed

  • 1 tin corn - decanted and rinsed

  • baby Tomatoes - washed & dried

  • 4 spring onions



Chicken / Beef / Fish Marinade

  • 4Tbsp Olive oil

  • 2TBS balsamic vinegar (2 TBS teriyaki sauce IF Tuna / Salmon)

  • 1TBS seasoning Salt

  • 1tsp honey

  • salt & pepper to taste


Preparation

  1. Place the chicken/ beef / tuna pieces in a ziplock bag and add olive oil, balsamic vinegar, seasoning salt and honey

  2. Leave to marinade for 30-60min

  3. We will come back to the cooking at the end just before serving

  4. Pre-heat a large pan to medium - high and place small batches of the meat / fish /chicken at time in pan

  5. Cook for 4-5 min each side till you see colour starting to rise up sides

  6. Turn & repeat for another 4-5 min

  7. Reduce heat to cook through fully

Salad Dressing

  • 1 cup oil | ½ cup Red wine Vinegar | ⅓ cup Soya Sauce | ⅓ cup Brown Sugar

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