Easy Lunch Poke Bowl

Name: Easy Lunch Poke Bowl
Cuisine: American
Ingredients: 5 - 6 tbsp cooked quinoa; 3 tbsp frozen peas, defrosted; 1/2 red pepper sliced; 1 small carrot, cut or peeled into ribbons; 1 tsp peanut butter; 1/2 tbsp oyster sauce; 1 tbsp soy sauce; juice and zest of 1 lime; 2 tbsp kefir (yeo valley); 1 tbsp sriracha; 1 red chilli; rice vinegar; hot smoked salmon; 1/4 avocado; coriander to garnish; seasame seeds

6 steps

Updated at: Thu, 17 Aug 2023 07:38:31 GMT

Nutrition balance score

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Ingredients

1 servings

5 Tbspquinoa

cooked

3 Tbspfrozen peas

defrosted

0.5red pepper

sliced

1carrot

small, cut or peeled into ribbons

1 tsppeanut butter

½ Tbspoyster sauce

1 Tbspsoy sauce

1lime

juice and zest of

2 Tbspkefir

1 Tbspsriracha

0.25avocado

Instructions

Step 1

Pre cook the quinoa to packet instructions.

Step 2

Slice the red chilli and place into a bowl with 3 tbsp rice vinegar to lightly pickle.

Step 3

Prep the vegetables and make the peanut sauce by mixing peanut butter, oyster, soy, lime zest and juice. Feel free to add 1 tsp maple syrup or honey to taste.

Step 4

Quickly stir fry the vegetables for 2 minutes, mix in the sauce and toss to coat. Set to one side.

Step 5

Spread a layer of quinoa into a bowl and start to assemble the poke bowl in sections. A portion of stir fry vegetables, fresh peas, cooked salmon and sliced avocado. Sprinkle over some toasted sesame seeds, coriander and pickled red chillis.

Step 6

Make a quick creamy poke sauce by simply mixing kefir and sriracha together. Drizzle over the bowl and enjoy!