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Thursday POKE throwback! SWIPE TO SEE! Happy Thursday from Utah! If you saw my stories I’ve landed and here at the Everything Food conference ❤️ POKE BOWLS are my favorite, and I love making them at home. Truly, I think a good sauce makes it or breaks it! Just pick a base (Cauliflower rice, zoodles, rice, noodles), choose some fixings and make a yummy sauce! When I find a good deal on fresh ahi tuna, I typically do a Poke bowl night in my house (my boyfriend loves them). Typically I marinate the tuna in 2 teaspoons sesame oil, 1 tablespoon coconut aminos, 1 tablespoon tamari soy sauce and a couple squeezes lime juice. Throwing it back to 3 of my favorites today. Which one would you choose? ⠀
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1 Arugula, cilantro lime cauliflower rice, cabbage, carrots, avocado, English peas, jalapeños, fresh tuna and this sauce: 1 mango (chopped into pieces), 1/4 cup @georgiagrinders cashew butter, 3 tablespoons hot sauce (I used @sietefoods traditional sauce) and 1 tablespoon of coconut aminos (blend and add water for thinner consistency). 2 Arugula, cilantro cauliflower rice, red cabbage, roasted tomatoes, avocado, sugar snap peas, scallions, cilantro, sesame seeds, fresh ahi tuna and this sauce/dip (@kitehillfoods almond milk yogurt mixed with sriracha, lime juice, a little tahini and coconut aminos). 3 gluten free buckwheat noodles tossed in a mixture of 1 teaspoon tahini, 1 teaspoon sesame oil and 1 tablespoon coconut aminos, bok choy sliced in half and roasted for about 15 minutes just brushed with coconut oil, shredded carrots, nori seaweed, Sesame seeds, marinated tuna chunks and green onions to garnish
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