Homemade Poke Bowls
 
Prep time
Total time
 
This poke bowl is made with ahi tuna and a yuzu ponzu sauce and served with mixed greens, veggies, avocado, and seaweed. Best of all, it’s super healthy, paleo, gluten free, and comes together in a matter of minutes.
Author:
Recipe type: Healthy Gluten Free Whole30 Paleo
Cuisine: Hawaiian Japanese
Serves: 4 Servings
Ingredients
  • Poke Ingredients
  • ½ cup coconut aminos
  • 2 tablespoons yuzu juice (or sub 1 tablespoon lemon juice 1 tablespoon rice vinegar)
  • 2 tablespoons sesame oil
  • 1 tablespoon neutral flavored oil (I used algae oil)
  • 1 tablespoon togarashi (omit for non spicy version)
  • 1 lb sushi grade tuna, cubed into pieces
  • ¼ cup thinly sliced onion
  • Bowl Ingredients
  • ½ cup dried seaweed salad (optional)
  • 1 tablespoon rice vinegar
  • 3 tablespoons neutral flavored oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 6 cups mixed greens
  • 1 cup thinly sliced cucumber
  • 4 thinly sliced radishes
  • 1 avocado, cubed
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 1 thinly sliced jalapeno or fresno chili (omit if you don’t like spice)
Instructions
  1. Make the poke In a medium bowl, whisk coconut aminos, yuzu juice, sesame oil, neutral oil, and togarshi together. Add tuna and red onion, stirring to combine. Cover and chill while you make the salad.
  2. Rehydrate the seaweed salad In a small bowl, cover dried seaweed salad with cool water for 7-10 minutes, then rinse and drain.
  3. Make your bowls In a medium bowl, whisk together rice vinegar, oil, salt, and pepper. Toss your mixed greens until well dressed. Divide the greens between four smaller bowls. Top each with cucumber, radishes, avocado, seaweed, chilies, and poke. Sprinkle sesame seeds and green onions over the top and serve immediately.
Recipe by The Tomato Tart at https://www.thetomatotart.com/recipe/homemade-poke-bowls-gluten-free-paleo/