Sunrise nutritionist, Sarah Di Lorenzo joined Weekend Sunrise to share three different poke bowl recipes that are a great way to get more veggies into your diet.
LOW BUDGET POKE BOWL
Ingredients –
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1/2 cup of cooked rice
1/2 cup of canned corn
1/2 cup of 4 bean mix
1 x 95-gram tin of tuna
1 cup of frozen vegetables
1 tablespoon of chopped pickles
Dressing
1 tablespoon of olive oil
Juice of 1 lemon
Salt and pepper
Handful of fresh parsley over the top
Method –
For an easier option you can purchase pre cooked brown rice pouches to heat in the microwave.
Heat the vegetables. Drain and rinse the corn and 4 bean mix.
Assemble in the ingredients and add the dressing over the top.
Finish with the parsley.
SPRING SEASONAL POKE BOWL
Ingredients –
2 spears of asparagus
1/2 cup of spinach
1/2 cup of blueberries
1/2 cup of cooked quinoa
1/2 cup of cooked beetroot (from a can is fine)
1/2 cup of cabbage
100 grams of lamb steak
Dressing
2 tablespoons of Greek yoghurt
1 teaspoon of honey
1 tablespoon of chopped fresh mint
Salt and pepper
Juice of 1 lemon
Method –
Cook the quinoa in boiling salted water for 10 minutes. Cook lamb to your liking, let it rest and slice.
Chop the asparagus into 1 inch pieces, add to a pan for 3 to 4 minutes and set aside.
Put the dressing ingredients into a jar and shake well.
Assemble the ingredients in a bowl and then add the dressing over the top.
SALMON HAWAIIAN POKE BOWL
Ingredients –
100 grams of salmon sashimi
1 sliced radish
1/2 cup of edamame beans
1/3 avocado cut into slices
1 sliced cucumber
1/2 cup of diced pineapple
1/2 cup of basmati rice cooked
1 sliced spring onion
1 teaspoon of sesame seeds
Dressing Spicy Aioli
2 tablespoons of Greek yoghurt
1 teaspoon of sriracha
1 teaspoon honey
1 clove garlic
Juice of 1 lemon
Salt and pepper to taste
Method –
Assemble all ingredients in a bowl.
Add the ingredient of the dressing to a jar and shake well.
Leave the addition of the spring onions and avocado until last to.
Finally add the dressing