Protein packed poke Bowl

I would like to introduce you to a quick and simple lunch recipe on HEAVY rotation in our house – the poke bowl.

I will make no claims about the authenticity of this recipe but I can confirm that the flavour cocktail is a ten out of ten, it is super fresh, extremely healthy and packs a big protein punch (a quick, an unverified, internet search would suggest around 47g per serving) thanks to the soya beans and salmon.

Whilst this is definitely a winner in the summer months, it easily adapts to a warm salad with warm edamame and the addition of some wholegrain rice. In fact, its flexibility is one of its winning qualities because, honestly, you can omit anything you are not a fan of and throw in just about any veg you like.

I hope you enjoy it as much as we do…

POKE BOWL

Ingredients (Serves 2)

1 sushi grade fillet of salmon, skin removed and diced
1 mango, peeled and diced
1 carrot, peeled and grated
1 avocado, peeled and diced
200g soy beans, cooked and cooled (or buy the precooked ones)
2 chestnut mushrooms, peeled and sliced
200g wholegrain rice (optional)

1 tbsp toasted sesame oil
2 tbsp soy sauce
1 tbsp runny honey
1 tsp ginger paste

Method (10 mins)

Arrange your mango, carrot, avocado, soy beans, mushroom, rice if you choose, and salmon in a bowl.

In a small jar, add the sesame oil, soy sauce, honey and ginger and shake to combine*. Spoon the dressing over the bowl and enjoy. It really is that simple.

*I usually make a triple quantity and store the rest in the jar in the fridge for more poke bowls or, and trust me this is excellent, as a dressing for fresh oysters.