Poke bowl
- RECIPE MAKES: 1 | 1g per serve
- PREP TIME: 15min
- COOK TIME: 10min
Cook low protein rice according to manufacturer’s instructions, and set aside to cool.
Meanwhile finely slice, chop or grate the red and/or green cabbage, cucumber, carrot and coriander.
Assemble ingredients in a bowl, put the rice in the bottom of the bowl as the base, then sprinkle over the cabbage, cucumber and carrot.
Sprinkle over coriander, fried shallot, sushi nori and sesame seeds.
Top with cubes of avocado.
Combine dressing ingredients in a small jar. Shake and pour dressing over the poke bowl, mix and eat.
Serving suggestion:
Serve a sprinkle of low protein vegan cheese, fresh coriander leaves and/ or salsa. If your protein allowance allows top with mashed avocado for a delicious addition.
Top tip:
Use any other protein free vegetables of choice to make different combinations such as roasted cubes of eggplant, kale, capsicum, shallots, sliced radish. If your protein allowance permits broccoli or corn are also a good addition.
- Poke Bowl:
- ¼ cup low protein rice (cooked, cooled)
- 1 cup green and/or red cabbage, thinly sliced
- ½ cucumber, sliced & chopped
- 1 small carrot, grated
- Coriander, handful of fresh, chopped leaves (reserve some for serving)
- Fried shallot (approx. 2 tsp)
- Sushi nori (1/4 sheet, cut into small cubes)
- A pinch of Sesame seeds
- ½ Avocado (90g), sliced and cubed
- Salt and pepper to taste
- Dressing:
- 2 tsp olive oil
- 2 tsp soy sauce
- 2 tsp lemon juice
