Have you tried poké bowls yet? They originated in Hawai’i and a quick way to describe them as as a deconstructed-sushi salad. They typically contain fresh and pickled vegetables over a bed of rice, dressing such as soy or tamari, seaweed, sesame seeds and a topping of raw tuna or salmon. This recipe uses tofu, to make a super-clean meal
In other words, they are a fantastic balanced meal for before or after a yoga session. Rice provides carbs for energy, fresh and pickled vegetables add vitamins, minerals and probiotics, the dressing contains sodium to balance your electrolytes, seaweed is rich in minerals and the protein repairs muscle tissue.
Plus, they are really tasty and fun to eat. The following version is vegan and gluten free.
- Extra-firm tofu
- Kimchi, or other picked veg
- Carrot, shredded
- Courgette, shredded
- Radish, finely sliced
- Avocado, cubed
- Nori sheets
- Sesame seeds
- Rice vinegar
- Chilli flakes (optional)
- Cook the rice according to package directions.
- Cube the tofu, toss in a very hot pan with a generous splash of coconut oil and tamari, sautee until brown and crispy.
- Drain the rice.
- Fill a bowl (or Tupperware) with rice.
- Top with desired quantities of tofu and vegetables.
- Crumble a Nori sheet over the top.
- Season with tamari.
- Dress with sesame seeds and chilli flakes if desired.
Have a favourite veggie recipe you would like to see featured in the blog? Post a comment and I’ll try to fit it in!