Inspired by a Hawaiian and Japanese fusion rice salad, Poké bowls are packed with fresh veges. Make it how you like with added protein, like chicken or tofu, and for extra crunch, top with a sprinkle of seeds or nuts.
This recipe is part of a weekly meal planner for 5 recipes for 4, for under $100.
- Half packet or 500g medium grain rice*
- 2 large beetroots, cubed
- ½ cucumber*, sliced
- ½ bag seasonal salad leaves*
- 400g shelled edamame beans*
- 1 large carrot*, cut into thin matchsticks
- 1 avocado*, sliced or cubed
- ½ red onion*, finely diced
- 2 teaspoons soy sauce
- 1 teaspoon apple cider vinegar or lemon or orange juice
- 1 teaspoon sweet chilli sauce
- ½ teaspoon sesame oil (optional)
* These ingredients are shared with other recipes from the weekly meal planner.
- Cook rice according to packet instructions.
- Boil beetroot in a pot of water for about 15-20 minutes or until tender, drain. Combine the marinade ingredients together in a large bowl, mix in the hot beetroot and stir occasionally as it cools to make sure the flavours get distributed and absorbed evenly.
- Boil or steam edamame beans to heat through.
- Prepare the remaining fresh salad ingredients and set aside.
- To serve, portion cooked rice into bowls or deep plates. Top with fresh salad in any order you like, finish with edamame beans and the seasoned beetroot. Drizzle remaining marinade sauce over each bowl to finish.
The beetroot can also be steamed to cook if desired. You can also add seeds and chopped nuts as additional toppings or furikake if you have them handy. If you know the rice quantities suggested will be too much for your family, only cook what you think will get eaten and save the remaining uncooked rice for another meal.
You can use canned beetroot to save time. You can also serve this with cooked chicken, salmon, canned tuna, prawns, tofu, tempeh or a fried egg to boost the protein.
Make sure any extra rice is cooled quickly and goes in the fridge as soon as possible, then heated thoroughly before eating.