Edamame & Chick Pea Poke Bowl

Name: Edamame & Chick Pea Poke Bowl
Cuisine: Asian, Japanese
Ingredients: 120g sushi rice; 2 tablespoons rice wine vinegar; 6 radishes thinly sliced; 10 thick slices of cucumber cut into quarters.; 100g chickpeas rinsed and drained; 50g defrosted edamame beans; 2 spring onions thinly sliced; small handful of cress to garnish or left over salad leaves; tablespoon pickled cabbage; 1 tablespoon of tinned sweetcorn drained

4 steps

Tasty easy lunch with minimum cooking and preparation required. A great way to use up salad leftovers.

Updated at: Thu, 17 Aug 2023 10:04:38 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories459.2 kcal (23%)

Total Fat4.7 g (7%)

Carbs86.9 g (33%)

Sugars8.1 g (9%)

Protein18.1 g (36%)

Sodium38.9 mg (2%)

Fiber10.1 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

120gsushi rice

2 tablespoonsrice wine vinegar

6radishes

thinly sliced

10 slicescucumber

100gchickpeas

to garnish or left over salad leaves

pickled cabbage

1 tablespoonsweetcorn

tinned, drained

Instructions

Step 1

Put the rice in a small bowl. Cover with cold water and rub the grains of rice together with your hands to remove the starch (the water will turn cloudy). Drain and put the rice in a small saucepan with a tight-fitting lid.

Step 2

Cover the rice with a fingertip depth of fresh cold water and simmer over a medium heat with the lid on for 10 mins. Remove from the heat and leave to steam with the lid on for another 15 mins, then stir through the rice wine vinegar.

Step 3

Meanwhile, chop and prepare all the vegetables and set them to one side.

Step 4

Once cooled spoon the rice between 2 serving bowls and top with all the prepared vegetables and enjoy!