Poke bowls are one my favorite go to meals when I don’t want to spend a lot of time in the kitchen, but I want something that is healthy and filling. They are basically a “loaded” rice bowl that is HUGE on flavor and nutrients, easy to prep for just one or a family meal. Not only delicious and satisfying, but an easy way to get lots of vegetables in your diet.
Traditionally, poke bowls are served with short grain or sushi rice, but you really can use what you like. I have used cauliflower rice to reduce the carbs and calories, and the cooking time.
Make it vegan or use other proteins besides chicken. I have made bowls featuring beef or tuna.
Here is a fun idea when preparing this for a family or a gathering of friends set it up buffet style, with the toppings all laid out for people to pick and choose what they’d like.
The beauty of these bowls is how versatile and simple they are.
Fun Fact: Poke bowls originated in Hawaii and were made mostly with fresh fish. While poke does refer to marinated raw fish, ‘poke bowl’ has now become a common term for all kinds of rice bowls topped with delicious things. Poke is actually pronounced POH-keh.
Chicken Poke Bowl
This colorful bowl of goodness is a classic Hawaiian dish that is not only simple to make at home, but a healthy option when you are in a hurry. The most time consuming part is prepping the veggies, which you can do ahead of time. Use traditional sushi rice or substitute to the rice with cauliflower rice for fewer calories. Not only simple, but versatile!
- Instant Pot for rice
- Skillet to prepare chicken
- Small prep bowl to prepare spicy mayo
- Small prep bowl to prepare sauce for chicken
- cutting board
- Sharp knife
- 2 tbsp Coconut Aminos (substitute with Soy Sauce)
- 2 tsp Toasted Sesame Oil
- 1 tsp Local honey
- 1 tbsp Sesame Seeds (white, black or a combination of both)
- 2 cups Chicken, cooked and shredded OR ½ pound tuna
- 1 tbsp Sesame oil (Could use Avocado or Extra Virgin Olive Oil (single source))
Rice
- 1 cup Rice, uncooked or Cauliflower Rice* ((See more info in notes below))
Sides
- ¼ cup Picked Red Onions ** ((See recipe link in notes below))
- ¼ cup Cucumber, diced
- ½ cup Cherry Tomatoes, slice in half length wise
- 1 medium Avocado, peeled and sliced
- ½ cup Scallions, chopped (I include the green tops of the scallions to use for garnish)
- 2 medium Jalapenos. sliced (Keep the seeds if you want to add extra heat to the dish)
- ¼ cup Black beans, canned
- 1 tbsp Sesame Seeds (white, black or combination of both)
- 1 -2 medium Limes
Spicy Mayo
- ¼ cup Mayonnaise (I prefer organic mayo made with avocado oil)
- 1 tbsp Garlic Chili Paste (substitute with sriracha chili sauce)
- Cook rice or cauliflower. (To cook the rice I prefer to use an instant pot, but use the method you prefer. If using cauliflower rice follow the directions on the package.)
- Slice up cucumber, scallions, avocado, cherry tomatoes, jalapenos and set aside.
- Drain and rinse black beans and set aside.
- In a small bowl mix together coconut aminos, toasted sesame oil, sesame seeds and honey. If using tuna add the juice of ½ to whole lime. See note below.
To prepare chicken
- For chicken add sesame oil, avocado or olive oil to heated skillet.
- Add precooked shredded chicken to skillet with ¼ cup of scallions.
- Pour prepare mixture over the shredded chicken and scallions. Cook for about 5 – 7 minutes.
To prepare tuna
- Pour the mixture and pour over the tuna and scallions. The lime juice will “cook” the tuna. See note below.
Spicy Mayo
- Mix mayonnaise and Garlic Chili Paste and set aside.
Assemble Bowls
- Add the amount of cooked rice or cauliflower rice you prefer. (One cup of uncooked rice is four servings.)
- Top with protein of choice (chicken or tuna), pickled red onions and sides*** of your choice.
- Squeeze juice of ½ lime or 1 tsp of lime juice
- Garnish with additional scallions, sesame seeds and slice of lime.
- Top with Spicy Mayo. Enjoy!
* To reduce the carbs and increase the vegetables use Cauliflower Rice found in the frozen section of the grocery or purchase a head of cauliflower and “rice” it in a food processor. If you use Cauliflower Rice than the calories for the dish per serving is 340 kcal.
*** see Pickled Red Onion recipe here
*** Additional toppings could include, bean sprouts, shredded cabbage, shredded carrots, pineapples, mangos, edamame beans, and corn.
NOTE: If you want to use tuna you can use the same marinade that is listed for the chicken, but add the juice of 1/2 lime. The acid in lime juice can actually be used to “cook” the tuna without heat in a dish this is known as ceviche or poke.
