Poke Bowl

with Smoked Salmon and Avocado

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low-carb
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low-carb
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Instructions

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1 Cook quinoa

Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.

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2 Mix salmon

Meanwhile, finely chop the smoked salmon and add it to a large bowl. Trim the spring onions and add them to the same bowl along with the sour cream, dijon mustard, pepper and a squeeze of lime. Mix well. 

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3 Make dressing

Finely chop the coriander and add it to a small bowl. Add the remaining lime juice, sugarsoy sauce, and sesame oil. Mix well. This is your dressing.

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4 Prep toppings

Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and slice it. Rinse the edamame. Peel the cucumber until you are left with a pile of cucumber ribbons.

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5 Serve

Divide the quinoa among bowls and top with the salmon, edamamecucumber and avocado. Drizzle with the dressing. Serve the sushi ginger on the side.

Tips for fussy eaters

Serve the dressing separately.

Pro tip

Cook the quinoa in advance and allow it to cool.

Poke bowls are native to Hawaii and commonly feature raw fish. Ours is made using smoked salmon!

Cooking Time: 30 min

Cals 736 · Prot 39 · Carbs 61 · Fat 42

Ingredients

Number of people

Smoked Salmon

Smoked Salmon Slices 200 Grams
Spring onion 40 Grams
Sour cream 60 Grams
Dijon mustard 6 Grams
Black pepper 0.5 Tsp
Lime 1 Piece

Quinoa

Mixed quinoa 100 Grams
Water 200 ML

Toppings

Salt 0.5 Tsp
Avocado 1 Piece
Edamame beans 100 Grams
Cucumber 2 Piece
Sushi ginger 40 Grams

Dressing

Fresh coriander 15 Grams
Coconut sugar 5 Grams
Soy sauce 10 ML
Sesame oil 15 ML

Poke bowls are native to Hawaii and commonly feature raw fish. Ours is made using smoked salmon!

Cooking Time: 30 min

Cals 736 · Prot 39 · Carbs 61 · Fat 42

Instructions

photo

1 Cook quinoa

Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.

photo

2 Mix salmon

Meanwhile, finely chop the smoked salmon and add it to a large bowl. Trim the spring onions and add them to the same bowl along with the sour cream, dijon mustard, pepper and a squeeze of lime. Mix well. 

photo

3 Make dressing

Finely chop the coriander and add it to a small bowl. Add the remaining lime juice, sugarsoy sauce, and sesame oil. Mix well. This is your dressing.

photo

4 Prep toppings

Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and slice it. Rinse the edamame. Peel the cucumber until you are left with a pile of cucumber ribbons.

photo

5 Serve

Divide the quinoa among bowls and top with the salmon, edamamecucumber and avocado. Drizzle with the dressing. Serve the sushi ginger on the side.

Tips for fussy eaters

Serve the dressing separately.

Pro tip

Cook the quinoa in advance and allow it to cool.

Ingredients

Number of people

Smoked Salmon

Smoked Salmon Slices 200 Grams
Spring onion 40 Grams
Sour cream 60 Grams
Dijon mustard 6 Grams
Black pepper 0.5 Tsp
Lime 1 Piece

Quinoa

Mixed quinoa 100 Grams
Water 200 ML

Toppings

Salt 0.5 Tsp
Avocado 1 Piece
Edamame beans 100 Grams
Cucumber 2 Piece
Sushi ginger 40 Grams

Dressing

Fresh coriander 15 Grams
Coconut sugar 5 Grams
Soy sauce 10 ML
Sesame oil 15 ML
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