Poke bowls are full of healthy ingredients, and bursting with umami flavour. This recipe features omega-rich salmon, edamame beans, fresh veggies, almonds, avo and a creamy tahini sauce.
This Week
2 Dec - 8 Dec
Poke Bowl with Baked Ginger and Miso Salmon and a Creamy Tamari, Tahini Dressing
- under 1 hour
- 4
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Meal Prep Guide
Roast ¼ cup of almonds (store in an airtight container in the pantry)
Make the sauce for the salmon (store in an airtight jar in the fridge)
- 1 Tbsp honey
- 1 Tbsp miso paste
- 1 Tbsp tamari
- 2 garlic cloves (crushed)
- 1 Tbsp ginger (grated)
- Add all the ingredients into a jar and mix well to combine.
Make the creamy tamari and tahini sauce (store in an airtight jar in the fridge)
- 4 Tbsp tahini
- 3 Tbsp tamari
- 1 Tbsp rice wine vinegar
- 1 lemon (juice)
- 2 tsp sesame oil
- 2 tsp maple syrup
- Add all the ingredients into a jar and mix well to combine.
Tips
- Give your kale some love…massage the kale with a little olive oil and salt, this helps to break down the fibrousness of the kale, which not only makes it taste better but also helps with digestion.
Shortcuts
Vegetables
- Add julienned carrots or even beetroot.
- Add finely sliced radish.
Protein
- For a vegetarian option, swap salmon for our teriyaki tofu.
- Swap salmon for our teriyaki chicken.
Other
- Swap brown rice for white rice or sushi rice.
- For a lighter option, omit or halve the rice and add extra veggies.
- Poke bowls are delicious with toppings whether it’s to add extra crunch, flavour, freshness or colour. Here are some suggestions: crispy shallots, pickled ginger, seaweed salad or nori, spring onions, chilli
Ingredients
Poke
- 1 cup brown rice
- 1 cup shelled edamame beans
- ½ bunch kale (roughly torn)
- ½ red cabbage (finely sliced)
- 1 mini cucumber or ⅓ of a small cucumber (finely diced)
- ¼ cup of almonds (roasted and roughly chopped)
- 1 avocado (sliced)
- ½ cup coriander (roughly chopped)
- Olive oil
- Salt and pepper
Baked ginger, miso salmon
- 600g salmon
- 1 Tbsp honey
- 1 Tbsp miso paste
- 1 Tbsp tamari
- 2 garlic cloves (crushed)
- Thumb-sized piece ginger (grated)
Creamy tahini and tamari dressing
- 4 Tbsp tahini
- 3 Tbsp tamari
- 1 Tbsp rice wine vinegar
- 1 lemon (juice)
- 2 tsp sesame oil
- 2 tsp maple syrup
Optional extras and toppings
- Crispy shallots
- Pickled ginger
- Seaweed
- Spring onions
- Kewpie mayonnaise
Method
- Start by preheating the oven to 200 degrees celsius, fan bake.
- Cook the brown rice and edamame beans as per packet instructions.
- Make the ginger, miso sauce for the salmon. In a medium bowl, add the tamari, honey, miso, garlic and ginger; mix well to combine.
- Once the oven has reached temperature, place the salmon into a baking dish that is just big enough to fit the fillets; pour over the sauce and pop into the oven for 12-15 minutes or until the salmon is cooked through and flaky.
- While the salmon is cooking, prepare the rest of the poke bowl.
- To make the creamy tahini sauce, add all the ingredients into a small bowl or jar and mix until smooth and creamy; set aside.
- Add the torn kale to a large salad or mixing bowl, drizzle with olive oil and season with salt. Use your hands to massage the kale for a few minutes so that every leaf is nice and shiny and has softened.
- Once all the elements are ready, you can assemble the poke bowls. Add brown rice to each bowl, along with some kale, cabbage, cucumber, edamame beans and avocado. We like to do this in little sections. Flake over the salmon, then top with coriander, roasted almonds and a generous drizzle of the creamy tahini and tamari sauce.
Variations
Vegetables
- Add julienned carrots or even beetroot.
- Add finely sliced radish.
Protein
- For a vegetarian option, swap salmon for our teriyaki tofu.
- Swap salmon for our teriyaki chicken.
Other
- Swap brown rice for white rice or sushi rice.
- For a lighter option, omit or halve the rice and add extra veggies.
- Poke bowls are delicious with toppings whether it’s to add extra crunch, flavour, freshness or colour. Here are some suggestions: crispy shallots, pickled ginger, seaweed salad or nori, spring onions, chilli
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