Whole30 Poke Bowls

I have been looking forward to posting this Whole30 Poke Bowl recipe since I made those Ahi Poke Avocado Boats several months ago! I didn’t want to overwhelm you with poke recipes, but I have been patient and cannot hold in my excitement any longer.

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Wait a second. I am having an epiphany… what if you were to dip some of my baked plantain chips into this Whole30 Poke Bowl?? You could leave the rice out and just snack on the poke with the plantain chips. Do I finally have you drooling with me? I sure hope so. I put a lot of love into this recipe. My main goal though, was to allow for you to get as creative as possible with the toppings. I recommend following the poke marinade recipe to a T, but you can really top off these poke bowls with whatever you’d like!

I am super duper excited for this upcoming weekend. My husband requested this upcoming Sunday off work by accident and forgot to cancel his request– and thank goodness! We decided to plan an impromptu trip up through Big Sur into San Luis Obispo, Santa Cruz and San Francisco. I am hoping we can hit Napa or Sonoma and do a day of bike riding and wine tasting as well. We will be staying with my friend Simone over at Zenbelly who is the ultimate gluten free/paleo caterer! Not to mention, she is a cookbook author, food blogger and hosts pop up events all over the city. Seriously, she is an inspiration. Simone and her friend Jennifer of Predominantly Paleo have a joint cookbook coming out the first week of March called The New Yiddish Kitchen.

By now, I’m sure you all know that I’m Jewish, meaning I am more excited than your average consumer for this cookbook to be out. Simone and Jennifer have done an outstanding job, and I know what I’m talking about since I’ve already made a few recipes from The Yiddish Kitchen ebook. Their bagels are seriously to die for, and the only reason we have decided to stay with Simone in San Francisco is because she promised to make them for me. I’m totally kidding. Not about her making me bagels but about that being the only reason we’re staying there. She is one of the funniest people I have ever met, and I just love being around her. She’s the best.

Moving right along, back to poke bowls land… !

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I decided to top off my poke bowls with red cabbage, shredded carrots, sliced avocado, cubed mango and cucumber slices! Then, I sprinkled some fresh chives and black sesames all over and called it a day. I was so ready to get down with my poke bowls. Has anyone else ever had to place a splash guard over a recipe they were photographing? To prevent the drool from getting everywhere? That was real life for me while photographing this recipe. Don’t laugh, it wasn’t easy.

My favorite part about eating poke bowls is how filling they are. You can create a nice, mountain top of white rice or cauliflower rice (check out a yummy recipe for cauliflower rice right here). Add as much tuna as you’d like and be as heavy handed or as light handed as you’d like with the toppings. These Whole30 Poke Bowls can be a main meal or a snack, depending on what you want! Awesome, huh? Okay, so without too much more rambling, I’ll go ahead and tease you with a few more photos before you find the recipe below! I’m the worst.

 

Quick and easy poke bowls recipe. Paleo poke bowls. Healthy, homemade, gluten free poke bowl recipe. Tuna poke bowls. How to make the perfect poke bowl at home! Whole30 poke recipe. Easy whole30 dinner. Whole30 recipes.


Print Recipe

Whole30 Poke Bowls

Recipe adapted from Half Baked Harvest!
Ingredients
Sauce
  • 1/2 cup toasted sesame oil
  • 1/4 cup coconut aminos (if you are using coconut aminos, you will need to add some sea salt to the sauce, to taste)
  • 2 tablespoons fresh squeezed orange juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon chili garlic paste Link to a Whole30 compliant recipe in the notes
  • 2 teaspoons fresh ginger grated
  • 1 lime zested & juiced
  • 1 tablespoon black or white sesame seeds lightly toasted
  • 1 1/2 pounds sashimi grade wild ahi tuna cubed into 3/4 to 1" pieces
Bowls
  • 3 cups steamed organic white jasmine rice (you can use cauliflower rice, too for a Whole30 compliant version!)
  • 1 cup fresh mango cut into chunks
  • 1 cup shredded purple cabbage
  • 1 cup sliced cucumber
  • 1/2 cup shredded carrot
  • 1-2 avocados sliced
  • extra toasted sesame seeds and chives for garnish
Info
Prep Time 10 minutes
Servings
Course Main Course
Recipes Main Dishes
Recipe Notes

For a Whole30 compliant chili garlic paste, check out this recipe here! Otherwise, you can buy chili garlic paste at most Asian markets!

Info
Prep Time 10 minutes
Servings
Course Main Course
Recipes Main Dishes
Recipe Notes

For a Whole30 compliant chili garlic paste, check out this recipe here! Otherwise, you can buy chili garlic paste at most Asian markets!

Ingredients
Sauce
  • 1/2 cup toasted sesame oil
  • 1/4 cup coconut aminos (if you are using coconut aminos, you will need to add some sea salt to the sauce, to taste)
  • 2 tablespoons fresh squeezed orange juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon chili garlic paste Link to a Whole30 compliant recipe in the notes
  • 2 teaspoons fresh ginger grated
  • 1 lime zested & juiced
  • 1 tablespoon black or white sesame seeds lightly toasted
  • 1 1/2 pounds sashimi grade wild ahi tuna cubed into 3/4 to 1" pieces
Bowls
  • 3 cups steamed organic white jasmine rice (you can use cauliflower rice, too for a Whole30 compliant version!)
  • 1 cup fresh mango cut into chunks
  • 1 cup shredded purple cabbage
  • 1 cup sliced cucumber
  • 1/2 cup shredded carrot
  • 1-2 avocados sliced
  • extra toasted sesame seeds and chives for garnish
Instructions
  1. In a large bowl, combine all of the ingredients except the tuna.
  2. Whisk the sauce well to combine. Add the tuna and toss well. The tuna can sit in the dressing for a half a day or so, but if you leave it any longer the acid in the citrus will begin to slowly cook the fish (Thank you Teagan at Half Baked Harvest!) Keep the fish cold at all times!
  3. To assemble the bowls, add rice to each bowl and top each bowl with the desired amount of tuna and toppings. Garnish with fresh chopped chives and extra toasted sesame seeds. Top off with a little extra sauce!
Nutrition Facts
Whole30 Poke Bowls
Amount Per Serving
Calories 572 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 4g 20%
Polyunsaturated Fat 9g
Monounsaturated Fat 13g
Cholesterol 52mg 17%
Sodium 734mg 31%
Potassium 1009mg 29%
Total Carbohydrates 51g 17%
Dietary Fiber 8g 32%
Sugars 9g
Protein 32g 64%
Vitamin A 44%
Vitamin C 81%
Calcium 9%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

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Sort by:   newest | oldest | most voted
Vanessa
Guest

This looks amazing!! Thanks so much for linking up to my chili garlic sauce!!

The Movement Menu
Guest

Absolutely!!! thanks for an amazing recipe 🙂

Erin
Guest

I can’t wait to make these! (But why eliminate the mango for whole 30??)

The Movement Menu
Guest

That was my mistake! I hope you love the bowls 🙂

Tina T.
Guest

This is making me soooo hungry.

The Movement Menu
Guest

Tina!!! That is the goal 🙂

Michelle | The Secret Ingredient Is
Guest

I’ve been on such a big poke bowl kick when out, but have yet to make at home and think I need to ASAP since it’s kind of all I’ve been craving lately. This looks delicious, I can’t wait to try!

The Movement Menu
Guest

That’s wonderful… keep me in the loop once you try them! 🙂

trackback

[…] Hawaiian Poke Bowls (eat with cauliflower rice) […]

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[…] Easy Hawaiian Poke Bowls Easy homemade poke bowls? Yes, please! These bowls can be served during your Whole30 with cauliflower rice or you can reintroduce white rice after you’re done, too. The fresh, tangy flavors are so tasty and make a perfectly complete dinner bowl! […]

nikki
Guest

Hi there! Do you mix the mango, carrot, etc. in with the sauce before you add the tuna…or are those parts added after?

trackback

[…] salmon poke! I love serving it in an avocado! Check out these poke recipes on The Movement Menu— Hawaiian Poke Bowls and Ahi Poke Avocado […]

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