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
Total Time: 45 min
Prep Time: |
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%
Ingredients1 lb. ahi tuna sashimi 1/4 cup ponzu 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
- 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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados