Poke Bowl
Serves 215 mins prep10 mins cook
A customizable poke bowl featuring sashimi grade salmon and a variety of fresh vegetables, served over steamed cauliflower rice. It’s enhanced with a spicy cashew dressing made from cashew butter, lime juice, coconut aminos, fish sauce, and a hint of sriracha.
0 servings
What you need
Instructions
1: Massage kale with olive oil, salt, and pepper. 2: Steam cauliflower rice and toss with lime juice and cilantro. 3: Chop mango and avocado. 4: Shred red cabbage and mandoline cucumbers and radishes. 5: Marinate sashimi grade salmon in coconut aminos and sesame oil. 6: Prepare spicy cashew dressing by blending cashew butter, lime juice, coconut aminos, fish sauce, sesame oil, sriracha, coconut milk, grated ginger, and minced garlic until smooth. 7: Assemble the poke bowl with the cauliflower rice as the base, topped with kale, mango, avocado, red cabbage, cucumbers, radishes, and salmon. 8: Drizzle with spicy cashew dressing and sprinkle with scallions and sesame seeds.View original recipe