While it may seem like a new trend for 2018, this simple, revamped version of the buddha bowl is just a little bit seductive. The Hawaiian Poke Bowl has actually been around for centuries. It’s basically Hawaii’s favourite food and for a few very good reasons. Poke is healthy, delicious and totally unique. The combination of colours and flavours are adaptable and divine.
Think of Poke Bowls like deconstructed sushi! In Hawaii they're even mostly served with raw Salmon or Tuna. My vegan version contains tofu and mushrooms on top of sushi rice. I love adding mango to the bowl but you can swap it for something else like pineapple if you prefer.
You can make these in advance and pack a lunchbox for work, or throw it together pretty simply and fast in a pan for lunch at home. Last day of sunshine here in Northern England before tomorrows day of rain. So in traditional Hawaii style I'm enjoying this beauty sat outdoors on my favourite step in my bikini while I can!
INGREDIENTS (makes 2 bowls)
60g sushi rice
100g tofu (firm if possible)
8 chestnut mushrooms
1 tbsp coconut oil
tsp tamari (gluten free soy)
1/2 tsp turmeric
1/2 tsp coriander
Pinch of coconut sugar or drop of maple syrup
14 green beans
Basil or coriander (cilantro) leaves
Juice of half a lime
Boil a pan of water, add the sushi rice and simmer
Meanwhile heat the coconut oil in a frying pan, add the tofu and mushrooms, add the spices, tamari and coconut sugar and stir intermittently
Drain the sushi rice and serve in a bowl
Spoon out the mushrooms and tofu and add those to the bowl and once you've done so leave the pan on the heat and add the green beans to it
Slice the avocado and mango in half and chop the mango into cubes. Add to the bowl
The beans don't need long if you like them fairly crisp. Add those to the bowl
Squeeze lime juice over your bowl and add basil or coriander for flavour