HOMEMADE POKE BOWLS

June 14, 2017

 

I’m a big believer in balance and variety when it comes to a healthy diet.  Recently, Cyn and I we’re lunching on a patio by the water in Malibu, and we came across a poke bowl on the menu. Now, poke has definitely been having a moment in recent years, so seeing it on a menu in Los Angeles isn’t surprising. However, not all poke bowls are created equal. They are a dish that can easily become packed with empty calories when they are served with too much rice and sauce.

 

The ones that Cyn and I enjoyed that day for lunch were absolutely amazing — A  perfectly balanced meal, complete with healthy carbs, lots of fresh veggies, a protein and a fat (with avocado added). We loved this dish so much, that we had to try making them at home on our own!

 

The trick to a really good and healthy poke bowl is to go light on the carbs, heavy on the veggies, well portioned on the protein and easy on the sauce.

 

All you need is some brown rice, some sliced fresh fish and veggies of your choosing.  You can get creative and really play with the flavors too — For example, we didn’t add mango to these bowls, but they are an awesome addition. And one of the best parts about this recipe is you can prep everything ahead of time and store your ingredients in the fridge for later.

 

I would love to see your version of these poke bowls, be sure and tag #TheSweetLife on your photos so I can see!


XO

Britt

 

 

 

 

Britt & Cyns Healthy Homemade Poke Bowls

Serves: 4

 

Ingredients:

 

  • 1 cup cooked brown rice

  • ½ lb fresh wild sashimi salmon, cut into ¼ inch pieces

  • 1 cup of cooked edamame, divided into quarters for each portion

  • 1 cup of yellow pepper, sliced and divided into quarters for each portion

  • 1 cup of cherry tomatoes, divided into quarters for each portion

  • 3 tablespoons of sesame seeds

  • 2 tablespoons of low sodium soy sauce

  • 1 avocado, sliced (don’t slice until right before you’re ready to eat!)

 

Directions for each individual bowl:

 

Cook your rice according to package instructions (about ½ cup dry to make one cup cooked). Spread over four individual serving bowls, place one small scoop (about ¼ cup) of brown rice. Layer on top of the rice the edamame, yellow pepper, cherry tomatoes and avocado. Next, add salmon to each bowl, and top with one tablespoon of soy sauce and sprinkle with a teaspoon of sesame seeds. Enjoy!

 

XO

BRITT

 

The Sweet Life By Brittany + Cynthia Daniel

 

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Welcome to The Sweet Life by Brittany + Cynthia Daniel — A place where 

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