Two Pacific gems – Hawaii and California – meet up in this easy and tasty entrée. One serving has 38 grams of protein and 11 grams of fiber, and is high in Vitamins A and C. Great taste is not the end of the story with this poke bowl, it provides an excellent source of dietary fiber, vitamins C, A, K and folate along with a good source of potassium, iron, and vitamin E.
California Avocado & Ahi Poke Bowl
Nutritional Highlights (per serving)
|1||lb.||ahi tuna sashimi|
|2||Tbsp.||reduced-sodium soy sauce|
|2||Tbsp.||Extra virgin olive oil|
|2||cups||shredded kale (leafy parts only, no stems)|
|2||ripe, Fresh California Avocados*, peeled and seeded|
|2||Tbsp.||finely chopped green onions|
|2||Tbsp.||sriracha mayonnaise, optional|
|3||cups||cooked brown rice, hot|
|1/2||cup||edamame beans (thawed if frozen)|
|2||Tbsp.||crushed wasabi peas|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Cut tuna into ½” cubes. Combine with ponzu and soy sauce. Cover and refrigerate for 30 minutes.
- Meanwhile, massage oil into shredded kale; reserve.
- Dice one avocado and slice the other.
- Mix marinated tuna, green onions and the diced avocado.
- For a spicy tuna version mix in sriracha mayonnaise.
- To assemble the poke bowls, divide the hot rice and kale among 4 individual large bowls. Top with tuna mixture and garnish with sliced avocado, edamame beans and crushed wasabi peas.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Vitamin A 1229 IU; Vitamin C 23 mg; Calcium 78 mg; Iron 3 mg; Vitamin D 0 IU; Folate 104 mcg; Omega 3 Fatty Acid 0 g
% Daily Value*: Vitamin A 25%; Vitamin C 40%; Calcium 8%; Iron 15%