Whole30 Poke Bowl

WHOLE30 POKE BOWL😍

I leave for Hawaii in 2 weeks and I am already DREAMING of having a beautiful, fresh, poke bowl right on the beach 😍 Talk about heaven am I right?! Ever since I discovered how fresh the ahi tuna in the frozen section at Sprouts is, I can’t stop making poke bowls at home - they’re fresh, easy, and take literally no time to make (or devour). Depending on my mood, I’ll either make mine loaded up with sriracha mayo and on sushi rice, or I’ll have this lighter, Whole30 version with an arugula salad - both are absolutely KILLER and a great addition to your weekly meal plan rotation. You’re gonna love these!!

Note: in order to make these Whole30, this is not a traditional take on a poke bowl, but inspired by the flavors of one. Once I have the real deal poke in Hawaii, I’ll rework my other recipe and get that out to you guys ASAP!

Where to get fresh Ahi tuna:

• You will need to get sushi grade ahi tuna for this recipe. I have found surprisingly that sometimes the frozen tuna I have found tastes fresher than the “fresh” tuna at grocery stores. I would either get frozen ahi tuna at Sprouts or Whole Foods, or go to your local fish market and ask for their ahi.

• To defrost frozen ahi tuna, just place in a sealed tight ziplock and add to lukewarm water for about 15-20 minutes.

• The recipe below is for one serving, as I think it tastes best fresh. Feel free to double or triple if making for more people, but I would not recommend meal prepping this.

Serves 1.

Ingredients:

For the Whole30 Ahi Tuna Poke:

• 5 oz fresh ahi tuna (Sprouts has good quality sushi grade tuna in their freezer section)

• 1 green onion, whites and greens, chopped

• 2 tsps sesame oil

• 1 tbsp coconut aminos

• 2 tsps fish sauce

• 1 tsp grated ginger

• 1 clove grated garlic

• Sesame seeds

For the Whole30 Poke Bowl:

• 1.5-2 cups arugula

• 1 tsp sesame oil

• 2 tsps coconut aminos

• 1 tsp lemon juice

• Salt to taste

• Toppings: Avocado, Sriracha mayo (I like Kewpie mayo and Huy Fong for the best Sriracha Mayo, but to keep this Whole30 be sure to use approved condiments), Cucumbers, Furikake, Fried garlic, Seaweed salad, fake crab

Directions:

For the Whole30 Ahi Tuna Poke Bowl:

• Cut up your ahi into ½” cubes and add to a bowl with the green onions, sesame oil, coconut aminos, fish sauce, garlic, ginger, and sesame seeds. Let marinate in the fridge for 15-20 minutes while you prep the rest of your toppings.

• Add arugula to a bowl and top with sesame oil, coconut aminos, lemon juice and salt and toss. Add ahi tuna poke, avocado, cucumbers, and other desired toppings to the bowl and top with sesame seeds and sriracha mayo if using. Enjoy!