Poke Inspired Bowl
Nourishing: 2 people
Time: 30 minutes
Ingredients:
1 cup leftover/cooled cooked brown rice
1 small red onion
2 handfuls of fresh mushrooms
1 tbsp soy sauce (GF if required)
1/2 cup frozen shelled edamame soybeans
2 handfuls of kale (stalks removed)
2 radishes
2 spring onions
1 carrot
2 big spoonfuls of sauerkraut
2 big spoonfuls of hummus
2 handfuls of alfalfa sprouts
2 tbsp pickled ginger
To garnish:
Edible flowers
Sprinkle of sesame seeds
Sprinkle of pepita (pumpkin) and sunflower seeds
1 tbsp soy sauce (GF if required)
Method:
- The recipe is best when you have some left over cold brown rice from the night before. If you don't have cooked rice already prepared, my favourite way to cook brown rice is the boil method, as it always produces soft and fluffy brown rice. Rinse 1/2 cup of brown rice thoroughly and add to large saucepan. Cover with plenty of water, making sure there is enough room for it to boil. Bring to boil and let boil for 30 minutes. Drain and pop back into the same saucepan with the lid on for 10 minutes. Let cool for this salad.
- Slice onions and mushrooms and saute on medium heat in coconut oil. Add soy sauce and cook through, take off heat to cool.
- Place 2 cups of water in a saucepan and bring to boil. Add frozen edamame beans, return to boil and boil for 5 minutes. Drain and run cool water over them.
- Chop kale, and slice radish, spring onion and carrot (carrots above were sliced with a peeler).
- Plate up: Divide cold brown rice between 2 bowls and add all remaining ingredients; kale, sauerkraut, onion/mushroom mixture, hummus, edamame, alfalfa sprouts, sliced radish and carrot, pickled ginger, spring onion, and garnishes.
- Breathe, extend gratitude to these ingredients and to the Earth and set the intention to nourish your body with this meal. Enjoy!
There are so many options with these, see what you've got and create different flavours and colour combinations!
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