Gotta Catch Them All…Poke Bowl!

I’ve gotten on the poke bowl train, these bowls are awesome! What inspired me to first make a poke bowl was my obsession with Pokémon GO this summer!!! Love the game and is a great way to move around and get to know your neighborhood. I’m still waiting to catch my favorite Pokémon….Psyduck!!!! Psyduck is basically my spirit animal.

Anyhoo…in order to get in some intense Pokémon action, you need to fuel yourself with the right foods to keep you going. This poke bowl hits the spot! Super fresh and filling with bright flavors. If you haven’t had a poke bowl yet, give it a go, especially if you love seafood and veggies. There’s a reason why these bowls are soooo popular in places like Hawaii and California. They definitely know what’s up when it comes to great food.

But back to Pokémon…anyone else catch a butt ton of Pidgeys and Rattata?!?! Ughhh…oh well, I’ll keep chugging along. At least the weather has been really nice and exploring more of Kansas City while playing Pokémon GO has been a huge bonus!

Take a look at the recipe and tweak any ingredients to your liking. Making poke bowls should be fun, quick and easy. These are perfect for those busy days. I hope you like this recipe, it is really like having summer in a bowl!

Print Recipe

Gotta Catch Them All...Poke Bowl!

Easy to make at home, this recipe is loaded with healthy ingredients. This recipe would also be great as a salad!

Prep Time

15 minutes

Cook Time

20 minutes

Servings

4 servings

Ingredients

• 1 pound sushi grade ahi tuna or firm tofu, cut into 1/2 - 3/4 inch cubes
• 1/4 cup ponzu sauce
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds
• 1 tsp red pepper flakes
• 1/2 cup sliced green onions
• 2 limes
• 2 cups cooked white or brown rice
• 2 julienned carrots
• 1 sliced cucumber
• 2 sliced avocados

Prep Time 15 minutes Cook Time 20 minutes Servings 4 servings Ingredients 1 pound sushi grade ahi tuna or firm tofu, cut into 1/2 - 3/4 inch cubes 1/4 cup ponzu sauce 1 tsp rice vinegar 1 tsp sesame oil 1 tsp toasted sesame seeds 1 tsp red pepper flakes 1/2 cup sliced green onions 2 limes 2 cups cooked white or brown rice 2 julienned carrots 1 sliced cucumber 2 sliced avocados

Instructions

1. In a bowl, combine first six ingredients together. Add the juice of one lime and 1/4 cup of green onion, stir to combine. Serve over rice with vegetables and avocado. Top each bowl with the rest of the green onion and a lime wedge.

Recipe Notes

Feel free to substitute tamari for ponzu if you are looking for a gluten-free alternative. You can store the tuna mixture for a couple of hours, if you use tofu, it can be stored for a bit longer but I would recommend eating within 12-24 hours. Recipe adapted from Jessica Gavin.