Colourful Poke Bowl

Name: Colourful Poke Bowl
Yield: 1 Person
Cuisine: British
Ingredients: 60-90 g Rice; 1/2 Avocado; 50 g Sweetcorn; 1 Spring Onion; 2 Radish; 2 Tender-stemmed broccoli florets; 2 Eggs; 20 g Bean Sprouts; 150 g Firm Tofu; Pinch Crispy Onions; Salt to Taste; 1/2 Tbs sesame oil; 100 ml Soy Sauce; Pinch Flour; Sriracha (or hot sauce); Glug of Oil; 3 Cloves garlic; 50 ml Veggie Stock

Sally Strong @Sally

Bristol

This recipe has lots of steps and little bits and pieces to it, but the amazing thing with poke bowls is that you can prepare most of it beforehand and assemble it when you are ready. You can also swap out lots of the ingredients and still have a yummy poke bowl; no broccoli? Swap it for raw carrot! No rice? Swap for noodles! Want it vegan? Take out the eggs!

This recipe is also for one portion, but simply double the quantities if you are cooking for more people.

#Eattherainbow 🌈

This recipe is also for one portion, but simply double the quantities if you are cooking for more people.

#Eattherainbow 🌈

Sally Strong @Sally

Bristol

This recipe is also for one portion, but simply double the quantities if you are cooking for more people.

#Eattherainbow 🌈

This recipe is also for one portion, but simply double the quantities if you are cooking for more people.

#Eattherainbow 🌈

Saved

Ingredients

1 Person

60-90 gRice
1/2Avocado
50 gSweetcorn
1Spring Onion
2Radish
2Tender-stemmed broccoli florets
2Eggs
20 gBean Sprouts
150 gFirm Tofu
PinchCrispy Onions
Salt to Taste
1/2 Tbssesame oil
100 mlSoy Sauce
PinchFlour
Sriracha (or hot sauce)
Glug of Oil
3 Clovesgarlic
50 mlVeggie Stock

Saved

Steps

1

Drain and press the tofu. Boil the eggs in a pot of water for 5-10 minutes until cooked to your liking. When cooked peel the eggs and add to a bowl of soy sauce. Leave some soy sauce aside for the rice.
2

Boil the rice in the pan, I like to add salt to the water but this isn't
necessary.
3

Whilst the rice is cooking get the veg ready. Slice up the avocado, measure out the sweetcorn, slice the spring onion and radish. Mince up the garlic.
4

Add the tender-stemmed broccoli to a frying pan with a little oil and some of the garlic. Sear on both sides, then turn the heat down low and add the vegetable stock. Cover and leave to cook for 5 minutes until tender.
5

Slice up the tofu and add flour to both sides. I like to add salt to the flour for more flavour. Fry in some oil over a medium heat until both sides are golden brown (to save on washing up I used the same pan I had cooked the broccoli in).
6

When the rice is cooked mix though the sesame oil, some of the soy sauce and garlic. I like to fry it off a bit to cook the garlic. Add to the bottom of the bowl.
7

Dress the bowl with the bean sprouts, sweetcorn, tofu, radish, avocado and broccoli. Slice the eggs in half and add to the bowl, the soy sauce used for the eggs can be reused so don't throw it away! Top with radish and spring onion and crispy onion. If you like spice drizzle with hot sauce and enjoy!